Pakistani-Style Beef Nargisi Kofta Curry stands as a remarkable and unique specialty from Pakistan, boasting a one-of-a-kind recipe. This exquisite Pakistani recipe features an enticing combination of an egg enveloped within a mixture of ground beef, expertly infused with a medley of aromatic herbs and spices.
TABLE OF CONTENTS
- What is Nargisi Kofta?
- Difference between regular Kofta and Nargisi Kofta?
- How not to break the meatball when cooking Nargisi Kofta?
- How to cook Nargisi Kofta?
- What to serve with Nargisi Kofta?
- How to store Nargisi Kofta?
- Other Recipes You might like...
- The Nargisi Kofta Recipe
WHAT IS NARGISI KOFTA?
Pakistani-Style Beef Nargisi Kofta Curry, a North Indian and Pakistani delicacy, features a unique concept of an egg enveloped within a flavorful curry. While some variations of this recipe involve serving the hard-boiled egg alongside the Kofta curry, the authentic preparation method entails encasing the hard-boiled egg within a mixture of spiced ground beef.
This exceptional Pakistani dinner recipe has garnered notable acclaim in the region, delivering a remarkable and unforgettable dining experience. Notably, this particular Pakistani recipe is characterized by its mild spiciness.
DIFFERENCE BETWEEN A REGULAR KOFTA CURRY AND NARGISI KOFTA?
In contrast to the traditional Kofta curry, which consists of spiced meatballs without the inclusion of eggs, the Nargisi Kofta presents a distinctive variation. This exceptional dish features a core element of hard-boiled eggs nestled within a flavorful ground beef mixture, resulting in a unique and flavorful combination.
While both Pakistani recipe fall under the category of meatball curries, the Nargisi Kofta stands out with its delightful surprise of an egg stuffing, setting it apart as a truly remarkable culinary creation.
HOW NOT TO BREAK THE MEATBALLS WHEN COOKING NARGISI KOFTA?
By incorporating binding agents like Chana dal (split chickpeas) and rice, the Kofta balls maintain their shape and integrity during the cooking process. Furthermore, when wrapping the eggs with the ground beef mixture, applying gentle pressure and firmly pressing the meatballs between the palms ensures a secure and well-wrapped coating of ground beef around the eggs.
- Eggs- It is essential to ensure that the eggs are fully cooked and hard-boiled before incorporating them into the recipe.
- Ground beef- The ground beef is skillfully combined with aromatic cilantro and an array of spices, infusing it with a rich and flavorsome profile.
- Channa Dal and rice- The addition of these binding agents serves to hold the kofta together when they are introduced into the curry, resulting in a cohesive and well-formed texture.
HOW TO COOK NARGISI KOFTA?
Soak lentil and rice overnight.
Hard-boiled the eggs.
In a food processor add garlic, ginger, onion, and other ingredients and pulse them.
Next add cilantro, drained lentil, rice and pulse them.
They should look like this.
Add ground beef.
Fry the onion.
Take it out in a paper towel leaving some oil in the pot.
Take ground beef mixture out of the food processor. Add in the fried onion and yogurt and pulse them.
It should look like this.
Take some yogurt and fried onion mixture and add to it to the ground beef.
Mix it in the mixture.
Now let's stuffed hard boiled egg in the ground beef mixture.
See Video how to do it properly.
Shape the rest.
Add oil and whole spices.
Next add Ginger garlic paste.
Next add salt and powdered spices.
Add in the meatballs.
When the meatballs are half done add little dollops of the fried onion and yoghurt mixture.
Turn the meatballs like this make sure you see the video for this step.
Let everything cook and garnish.
WHAT TO SERVE WITH NARGISI KOFTA?
Nargisi Kofta is ideally accompanied by Naan, although it can also be served alongside chapati. Additionally, Kachumber salad is highly favored by my in-laws as a delightful accompaniment to this dish.
HOW TO STORE IT?
There are several options to store it:
- If you have prepared the ground beef mixture in advance, it is advisable to freeze it until you are ready to use it. When the time comes, thaw the mixture, proceed to cook the hard-boiled eggs, stuff them with the mixture, and finally, prepare the curry.
- In the event that all components of the dish have been prepared, you can store the Nargisi Kofta in an airtight container in the refrigerator, where it should remain fresh and flavorful for approximately 3-4 days.
- I would advise against freezing the Nargisi Kofta once the hard-boiled eggs have been stuffed into the ground beef mixture. Freezing can potentially alter the texture and flavor of the dish. It is best to enjoy the Nargisi Kofta immediately after preparation or store it in the refrigerator for a short period.
OTHER PAKISTANI RECIPES YOU MIGHT LIKE...
Let's Make Nargisi Kofta Curry!!!
Pakistani-Style Beef Nargisi Kofta Curry
- food processor
- 2 lbs ground beef
- 2 tsp split chickpeas lentil channa dal
- 2 tbsp basmati rice
- 3 cloves
- 3 green cardamoms
- 10 black peppercorns
- 1 black cardamom
- 1½ tsp cumin seeds
- 1½ tsp red chili powder
- 1 tsp black pepper
- 1½ bunch cilantro
- 3 green peppers
- 6 garlic cloves
- 3 inch ginger
- 1 medium onion roughly chopped
Yogurt and onion mixture
- 7 tbsp yogurt
- 1 medium onion thinly sliced
- ⅓ cup olive oil
- ¼ cup olive oil
- 3 tbsp ginger garlic paste
- 2½ cup water
Whole spices in the curry
- 1 black cardamom
- 1 cinnamon stick
- 5 black peppercorns
- 2 green cardamoms
- 2 cloves
- 2 dried long red pepper
Powdered spices in the curry
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- ¼ bunch cilantro finely chopped
- ½ inch ginger julienne
Rice and Lentil
- Soak combine rice and the lentil in a small bowl and let them soak in water for overnight or 7 hours.
- Discard the water from the bowl.
- Hard boiled the eggs.
- Peel the shell and set the eggs aside.
- Meatballs combine red chili powder, black peppercorns, cumin seeds, cloves, green cardamom, black cardamom, onion, cilantro, green pepper, lentil, rice, salt and black pepper, garlic, and ginger. Pulse them for about 2 minutes in the food processor.
- Now add ground beef and pulse it in the food processor for 1 minute. Take it out of the food processor ground beef mixture and set aside. (but don't wash the food processor as of yet.)
Yogurt and onion mixture
- Heat ⅓ cup of oil in a medium size pot on medium heat.
- Add onions and sauté until medium brown.
- Take it out and set it aside on a plate, let it cool down for 10 minutes.
- Now add yogurt and the brown onion in a blender. Blend for 20-30 seconds.
- Now take 2 tbsp of the yogurt mixture and mix it in your ground beef mixture.
- Take out rest of the yogurt mixture, set aside for later use in the curry. (If you miss this step then your meatballs could fall apart while cooking and they won't be moist.)
Shaping the Meatballs
- Please watch the video to see how to shape the meatballs with eggs stuffed in them. Make sure you apply some olive oil on your hand before shaping them.
- Now you’re ready to make the curry, in the same pot and in the same oil that was used to fry the onions. Add ¼ cup of olive oil and let it heat up on medium heat.
- Add black cardamom, cinnamon, green cardamom, black peppercorns, cloves, and dried long red peppers.
- Next add ginger garlic paste and mix that around for 20 seconds.
- Add salt, red chili powder, coriander powder, and turmeric powder.
- Turn the stove to medium-low.
- Start mixing everything together for 2-3 minutes.
- Now add water and turn the stove to medium.
- Let it cook for 5 minutes.
- Place the meatballs in your 2-2 ½ cups of curry in the pot.
- When the meatballs are half cooked add the yogurt and onion mixture as a form of dollop in between the meatballs.
- Now don't try to stir in the little dollops with a cooking spoon instead move the pot back and forth by grabbing on the handle (use oven mitts) and gently shaking the pot slowly.
- Get a spatula and a spoon and turn each meatball over gently so they can cook evenly.
- Next let it cook for about 7-9 minutes
- Next turn the stove to medium-low cook them for about 5 minutes or until they are fully cooked.
- Garnish with cilantro and ginger.
- Serve it hot with naan or chapati.