Scotch Egg Coated Meatballs

 

Nargisi Kofta / Large Meatballs Coated with  

 Scotch Eggs Recipe

Posted By Samreen Saleem

This is my favorite recipe for “Mutton Nargisi Koftay”, it’s the most delicious & lovely Pakistani Cuisine but it’s also a traditional recipe in India. Normal Koftay is so tasty but this ‘Nargisi Koftay’ is more yummy & typical than a simple kofta recipe.

In Europe, these koftas are called “Meat Balls”. Meatballs are served with gravy & with pasta with a yummy taste. But Nargisi Meatballs or Koftay are yummier because it coated with boiled eggs which makes it rich & royal deliciously food.

Cuisine: Pakistani / Indian   Serves: 4-6 Persons 
Cooking Time: 1 hour approx

Ingredients for Meatballs / Kofta:

Mutton Mince 1/2 Kg (Beef / Chicken Mince can be used)

1/3 cup roasted lentil powder (Channa Powder)

Crushed Garlic Cloves 10

4 Green Chilies

2-inch Ginger Piece Sliced

1 Small Onion

Coriander Leaves

1 Tsp Salt

1 Tsp Red pepper

1/4 Tsp Turmeric Powder

1/2 Tsp Black Pepper Powder

1 Tsp Cumin Powder

1 Tsp Hot Spices (Garam Masala)

You can add spices in less or more quantity according to your taste.

Mix well and then grind this mixture in a chopper. If you don't have a chopper, get the very fine thinly chopped mincemeat from the meat shop.

Add all remaining ingredients & mix well and keep in the fridge for at least 1/2 an hour.

After 1/2 an hour, let’s make the meatballs or koftas.

Use your palms to make the meatballs like this; & by binding both palms cover the meatballs with the Scotch egg as it is coated with egg. Make all the rest in this same way.

Then put the pan on flame & add oil to heat. Deep fry the meatballs until it will turn golden brown. Keep changing both sides while frying & after 6-10 minutes it will be ready to take out.

Curry for Koftay / Meat Balls;

Ingredients for Curry;

1 Large Onion (paste)

2 Medium Sized Tomato (paste)

1 ½ Tbsp Garlic Ginger Paste

1/2 Tsp Salt

1 Tsp Paprika Powder

1 Tsp Coriander Powder

1 Tsp Cumin Powder

1/4 Tsp Turmeric Powder

1 Tsp Red Pepper

1Tsp Hot Spices (Garam Masala whole)

Yogurt 50 grams

Dry Coriander Leaves

3-4 Green Chilies (paste)

1/2 cup Cooking Oil

                                      

Put the pan on heat & add oil. Then add onion & hot spices whole. Fry until the onion becomes light golden brown. Add ginger-garlic paste. Sauté for 5 minutes, add green chili paste, and tomato paste, and add all the spices & fry for 4-5 minutes.

Now add the Meatballs to the gravy & cover the lid again. Cook it on a very low flame for 5-6 minutes. Check the consistency, not very thin & not very thick, it must be balanced.

Now add yogurt & cover the lid, let’s simmer until the extra water dries. Then fry spices for 2 minutes & pour 2 cups of water for gravy. Cover the lid & let’s simmer until a sheen of oil arises around the pan.

Add fresh coriander and chopped leaves to garnish & dish out to serve with naan or boiled rice.