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Nargisi Kofta Recipe | Mutton Scotch Egg Curry

Nargisi Kofta is one of the most delicious and unique recipe. This recipe is named on Nargas flower / NARCISSUS. It has various versions from desi to international. The reason it is named this way is that it gives a similar look of the flower when Nargisi Meat Ball is cut from center. People think it is hard to adjust egg in the middle of this meat ball but we shared our recipe in a simple and easy way which won't break your meat balls while cooking. So do try it and Enjoy.

Preparation time: 15 mins
Cooking time: 25 to 30 mins.

Ingredients

For Mince

Mutton Mince - 1.5 kg -Bakrai ka Keema
Green chilies - 7 pieces - Hari mirch
Ginger - 2 pcs of 1 inch each - Adrak
Onions - 3 pcs sliced - Payaz
Boiled eggs - 15 pcs - Ublai andai
Raw eggs - 2 pcs - Kachai andai
Salt - 1 tbsp - Namak
Red Chili powder - Half tbsp - Laal mirch

For Nargisi kofta Gravy

Onions - 4 pcs - Payaz
Tomatoes - 5 pcs - Tamatar
Ginger garlic paste - 2 tbsp - Lehsan adrak paste
Green chilies - 2 pcs - Hari mirch (Garnish)
Ginger - 1 inch - Adrak
Fenugreek powder - 1 tbsp - Kasuri Methi
Salt - 1 tbsp - Namak
Red Chili powder - 1 tbsp - Laal mirch
Turmeric powder - 1 tsp - Haldi
Dry coriander powder - 1 tsp - Khusk dhania powder
Black pepper powder - Half tsp - Kali mirch powder
Blend of Spices - 1 tsp - Garam Masala
Cooking oil - 400 ml - Tael

Making Nargisi Kofta

Preparing Nargisi Kofta

First take a chopper and add onions, ginger and green chilies in it. Now chop for 3 to 4 minutes.

After chopping them clean the sides of chopper and add Raw eggs . Chop again for 3 to 4 minutes. Now add Salt, Red chili powder along with half quantity of mutton mince and chop again. When half of the mince is chopped take half and chop it too and take them out in a clean bowl.

Now take a tray and grease it with oil. After that damp your hand with water and take fist full of mince in your hand and turn it in to a meat ball as you normally make. Now press that meat ball on your palm with other hand and make it plain. Put boiled egg in center and cover it with Minch with your both hands. Press it well so no part of the egg is visible and it is completely covered. Our Nargasi Kofta - Meat ball is ready.

Preparing Nargisi Kofta Masala - Curry

Take a cooking pot and add cooking oil in it. After oil gets hot add sliced onions in it and fry them until they become lite golden. When onions changed their color, I added ginger garlic paste in it. I will fry ginger garlic paste until it becomes lite golden.

Now add tomatoes and keep stirring the spoon so spices do not stick with the cooking pot. After that add all dry spices in it and mix them. I added 1 cup water too because I felt that spices were sticking with the cooking pot.

Cover the lid and of cooking pot for 3 minutes so tomatoes become softer. Now after uncovering make spices smoother with help of spoon. Remember the softer they are , More they will taste better.

After making spices softer we will add Meat balls we prepared before. Just put them in cooking pot one by one. Now cover lid of cooking pot to steam cook meat balls for 6 to 7 minutes on Low Flame. Open the lid and change the side of each meatball carefully so you do not break them.

If you want to increase curry then add half glass of water otherwise skip it. Specially those who like it dry. Now just cook them on medium flame for 5 to 10 minutes. After that your Nargisi Kofta / Mutton Scotch Egg Curry is ready. Dish out and Enjoy.

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Chicken Shami Kabab | Two ways to make by Mayelas Kitchen

Almost every one has eaten Chicken Shami Kabab in their life but in different ways. Some tasted Chicken Shami in Desi Burgers, Some with biryani or other foods. This is one of the most famous and best supporting dish with other recipes. But people love them without supportive dishes and kids like to take them to schools in their lunch boxes. Every one just loves them. I will tell you how to easily make and store Chicken Shami kabab and cook them quickly.

Watch recipe video below or read text

Preparation time: 20 mins
Cooking time: 10 mins

Ingredients:

Split Chickpeas ..... 500gram ..... Channa daal
Boneless chicken ..... 1250 gram ..... Murgi Hadi k begair
Salt ..... 1 and half tbsp ..... Namak
Red Chili powder ..... 1 tbsp ..... Laal mirch pwdr
Turmeric Powder ..... 1 tbsp ..... Haldi Powder
Dry Coriander Powder ..... 1 tbsp ..... Khushk Dhania Pwdr
Blend of spices ..... Half teaspoon ..... Garam masala
Onions sliced ..... 3 pcs ..... Pyaaz kata hua
Ginger sliced ..... 2 pcs ..... Adrak kati hui
Green chilies ..... 10 pcs ..... Hari Mirch
Eggs ..... 2 pcs ..... Andai
Water ..... 1 glass ..... Paani

Making:

Add all above mentioned materials except Eggs in a Pressure cooker and give them pressure for 15 mins. After steam cooking them open the pressure cooker and if there is any water left just dry it on high flame.

Now use a chopper to chop the material or you can use desi masher which is a hard bowl of wood or Stone with a stick to mash the material. After you are done chopping material and turning it in to smooth shape. Now add two eggs in the material and mix it to make it smoother. If you do not like eggs then you can skip this part. After that shape the material in to Chicken Shami Kabab with your hands as taught in the video or you can use shami kabab shaper to make job easy for you.

You can now fry Chicken Shami Kabab or store them in Freezer after putting them in the shopper. To fry beat two eggs and put Chicken Shami Kabab in them and cover them with egg and put them in the preheated oil. You can use a griddle or fry pan. Griddle will not use much oil to cook them and you will have to change sides after 5 mins and remember keep the flame low so they are cooked well from inside too.

You can also deep fry them but we like them to cook them in griddle. After the Chicken Shami Kabab are ready you can eat them all alone or use them with your Biriyani. Kids also love Shami Kabab and take them to school in their lunch boxes. Enjoy.

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Mutton Kabab recipe | Soft and juicy recipe by Mayela's Kitchen

How to make Juicy Mutton Kabab recipe by Mayelas Kitchen

Meat lovers will love these juicy mutton kabab. They are fried but are light on stomach. These kebabs are soft and juicy from inside. Just give them a try and let us know about them in comments below.

Soft from Inside Crispy from outside Juicy mutton Kabab complete step by step guide

Watch Recipe Video

Preparation time: 20 mins.
Cooking time: 10 mins.

Ingredients

Making

First take a chopper and Put solid materials like Eggs, Green Chillies, Ginger, Onions in it. Chop them.
Add Mince in the chopper and chop it along with the material.
Put the chopped material in other bowl. Add all the spices and mix them with hands.
Moist your hand with oil and turn material in to Kabab Shape with your hands.
Add a bit oil in fry pan and preheat it. Put Kababs in it and fry. After 3 minutes change the side.
To make kababs juicy we will add water in fry pan. Wait for water to get dry and then dish out. Kababs. Enjoy.

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