Nargisi Kofta Curry

October 31, 2010


Nargisi Kofta Curry

Every so often I have a ‘curry day’ where I spend the entire day cooking curries, sides and numerous yoghurt based accompaniments like pachadis and raitas, because I am obsessed with yoghurt. I can’t remember where I first heard about this curry but I knew immediately I must have it because the koftas are basically like lamby scotch eggs simmered in a curry sauce, which also has yoghurt in it.



The eggs are hard-boiled, wrapped with a mixture of minced lamb, puréed onion and garlic, fried and then simmered in a masala sauce.  The slightly sour, spiced yoghurt mixture is a perfect contrast against the rich protein bombs that are the koftas – boy, are they filling. We could only manage 1 each with all the other dishes and I wondered if quail’s eggs might be good instead of hen’s; a bit more bite size if a little more fiddly.

An amazing curry though; who doesn’t want egg wrapped in meat in spicy sauce? You don’t? Please leave.

Nargisi Kofta Curry

(a recipe was kindly sent to me by Maunika, but I couldn’t resist playing around with it).

For the koftas

4 eggs
250g minced lamb
1 medium onion, blended to a paste
1 fat clove garlic, crushed
Salt and pepper

Flour, for dusting the koftas prior to frying

For the masala

2 medium onions, finely diced
2 cloves garlic, crushed
1 red chilli, finely chopped
1 green chilli, finely chopped
1 inch piece of ginger, finely chopped
3 medium tomatoes, skinned and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon garam masala
8 tablespoons natural yoghurt
Fresh coriander, to serve

Groundnut oil, for frying

Hard boil the eggs by putting them in a small saucepan, cover them with water, bring to the boil and then let bubble for about 6 minutes. Remove them from the water, put them in a bowl, cover them with cold water and allow to cool.

Meanwhile, mix the rest of the kofta ingredients together (not the flour) very well in a bowl. It is easiest to use your hands for mixing the meat. When the eggs are cool enough to handle, remove their shells. Divide the meat mixture into four then wrap each egg in the meat. An easy way of doing this is to spread the meat out in an oval shape on a piece of clingfilm, place the egg in the middle, then draw the clingfilm up around the sides of the egg. Make sure all the meat is sealed so there are no gaps where the egg is showing then roll each one in a little flour.

Heat a 1cm depth of groundnut oil in a heavy based pan then fry your koftas, turning them gently, until golden on all sides. Remove and drain on kitchen paper.

To make the sauce, soften the onions in a 3 tablespoons of oil in a frying pan until soft, about five minutes. Add the garlic, ginger and chilli and cook for another couple of minutes, stirring. Add the tomato paste and spices, then mix well and fry until the oil starts to separate from the masala. Add 250ml water and allow to cook for a few minutes. Remove from the heat and stir in the yoghurt a tablespoon at a time. Add the koftas back to the pan, return to a low heat and cook gently for a few minutes, carefully turning the koftas over in the sauce to ensure they are heated through. Scatter with fresh chopped coriander and serve.

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  • Avatar
    Reply Essex Eating November 1, 2010 at 9:24 am

    Errrr Holy Sh*t Helen, this looks amazing! Never seen the like of this before, and I’m totally sold. Lovely photos as well.

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    Reply Lizzie November 1, 2010 at 9:27 am

    That’s a genius idea – scotch egg curry! It looks gorgeous.

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    Reply Kavey November 1, 2010 at 11:09 am

    That looks GODLY.
    And I’m not even religious.
    Though I could be persuaded by that curry!

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    Reply Su-Lin November 1, 2010 at 11:59 am

    Uhhhhh…. droool….. need curry night.

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    Reply Dani November 1, 2010 at 12:37 pm

    I love curry… and yoghurt… and eggs, amazing dish!! When in curry mood my other half does exactly the same and embraces the all or nothing approach… serving up a few different curries, along with enough sides to rival our local takeway. Lovely job!

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    Reply aforkfulofspaghetti November 1, 2010 at 1:48 pm

    Yep, making this! 🙂 Thanks again for another scrummy recipe.

    Funnily enough, I also have curry days, although they’re quite a recent thing for me. Tends to be Sundays. Love ’em.

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    Reply Maunika November 1, 2010 at 1:51 pm

    Mastering the art of Kofta making is a challenge even for me! I have a thing or two to learn from you Helen. Fabulous post. Love the photos as always but just seeing the eggs wrapped in meat in the gravy is ever so mouthwatering.

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    Reply Gourmet Chick November 1, 2010 at 1:58 pm

    Officially obsessed with this dish – genius – scotch eggs AND curry!

  • Reply Tweets that mention Nargisi kofta curry — Food Stories -- November 1, 2010 at 2:06 pm

    […] This post was mentioned on Twitter by FoodStories, Nishita Assomull. Nishita Assomull said: RT @FoodStories: New blog post: nargisi kofta curry […]

  • Avatar
    Reply Joshua November 1, 2010 at 2:32 pm

    Even after 14 straight days of 3 curries a day I still really want to give that a go.

  • Avatar
    Reply Margaret November 1, 2010 at 2:36 pm

    Well, I hope Chris realises who will be doing the cooking when he comes to see us! x

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    Reply Katie November 1, 2010 at 4:24 pm

    Wow – i’ve not seen a curry dish like this before – it looks completely gorgeous and I think I may have to rustle this up for my dad when he comes down next weekend instead of ordering in. Thanks for the inspiration 🙂

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    Reply Caitlin @ Roaming Tales November 1, 2010 at 5:22 pm

    Sounds fab! I love scotch eggs, lamb and curry. How could it go wrong? It looks like a lot of effort though – can someone make it for me?

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    Reply Robert November 1, 2010 at 5:40 pm

    I’m saving it for my “must do” list. I like the combination of “scotch eggs” in a curry sauce. As I’m so bored with bog standard kormas and tikka masala curries. Thanks for the inspiration.

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    Reply The Shed November 1, 2010 at 5:58 pm

    Big fan of sticking a hard boiled egg in a curry – this looks well scrummy.

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    Reply Fiona Beckett November 1, 2010 at 9:40 pm

    I actually once made this squillions of years ago. It was a Madhur Jaffrey recipe and was absolutely fab. This brings it all back. Shall have to retry it.

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    Reply Jonathan November 1, 2010 at 9:53 pm

    Genius. I can only begin to imagine how gassy these must be! Delicious stuff.

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    Reply gastrogeek November 1, 2010 at 10:02 pm

    I briefly mentioned these in a fire and knives piece – great to see such a tasty looking recipe for them, been looking for a decent one for ages!

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    Reply Rocket and Squash Ed November 1, 2010 at 11:20 pm

    This looks great. I think you’re right about the quails eggs – will give it a go with them and let you know.

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    Reply Helen November 2, 2010 at 8:04 am

    Thanks everyone! Really glad you like the recipe 🙂

  • Avatar
    Reply Gin and Crumpets November 3, 2010 at 1:48 pm

    That looks stunning. I am in awe, and also in need of Scotch egg curry. fantastic.

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    Reply Stephanie November 3, 2010 at 2:09 pm

    Yowzah! Does that look scrumptious! I’ve been on a total curry kick lately and this looks to be right up my alley. Anything with an egg, actually, is a winner in my book. LOL. 😛

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    Reply Paul November 7, 2010 at 12:54 pm

    Definitely one to try, it looks amazing!

  • Avatar
    Reply Danny November 14, 2010 at 1:53 am

    My word that looks good! Just found your site and can’t stop reading. Cheers!

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