Nargisy Kababs

Recipe by
Total Time:
30-45 minutes
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Asian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chettinad Fish Curry, Best Chilli Chicken Mushroom, Easy Punjabi Mutton Curry

Rate This Recipe
5

Ingredients

  • 1 kg - minced Meat
  • 2 - medium onions, cut into large pieces
  • 1/2 cup - Curd
  • 1 tbsp - ginger-garlic paste
  • 1 tsp - Red Chilli powder
  • 1 tsp - Garam Masala
  • 1/4 tsp - Turmeric powder
  • 1 tbsp - soy sauce
  • Salt as per taste
  • 1 tbsp - Vinegar
  • For Filling:
  • 4 - boiled eggs, finely chopped
  • 1 cup - coriander leaves, finely chopped
  • 1 cup - Mint leaves, finely chopped
  • 2 or 3 - green chillies, finely chopped
  • 1 tsp.- chat masala
  • For Frying:
  • 1/4 cup - besan
  • 2 - eggs
  • 1/4 - tsp salt
  • 1/4 tsp - Turmeric powder

How to Make Nargisy Kababs

  • Cook onions in oil until light brown.
  • Add yogurt, garlic and ginger paste, salt, red chilli, garam masala, soya sauce and vinegar to the onions and cook for 6-8 minutes.
  • Add minced meat to it and cook for 3 minutes.
  • Add 1/2 cup of water to it, cook until the meat is tender and water is completely absorbed.
  • Remove from the heat and put it aside to cool down.
  • Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
  • Prepare the stuffing.
  • In a bowl mix together boiled eggs, coriander, mint, green chillies, chat masala.
  • Break off 1-2 tbsps of the mince paste.
  • Wet your palm with little water.
  • Place the mince in the centre of your palm.
  • Shape it into a smooth ball and then flatten it.
  • Place 1 tbsp of stuffing in its centre.
  • Fold the sides over carefully and remould into a smooth flat shape.
  • Repeat with the remaining mince.
  • Stir the eggs and crumbs tougher with a fork.
  • Dip the kebab in it and shallow-fry over medium heat to a crisp golden colour, turning them once.
  • Remove from frying pan carefully.
  • Serve with hot chutney.