Nargisi kababs are popular on the Iftar table. Nargisi kabab is egg covered with minced meat. I would say it is shami kabab (recipe here) with an egg filling. One of the easy and favorite starters in Ramadan, Nargisi Kebab is one of my family’s favorite and a big hit with egg fans.
Nargisi Kabab is is a popular Pakistani recipe usually served as an appetizer.
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
- 1/4 cup
For Filling:
- 4 boiled eggs, finely chopped
- 1 cup coriander leaves,
finely chopped - 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp chat masala
For Frying:
- 1/4 cup besan
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp turmeric powder
Method
- Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. - Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed. - Remove from heat and put aside to become cool. 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 chilies,
chat masala. Break off 1-2 tablespoons 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 the centre. - Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork. - Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully.
Serve hot chutney.
