Pakistani-Style Beef Nargisi Kofta Curry

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Pakistani-Style Beef Nargisi Kofta Curry features an enticing combination of an egg enveloped within a mixture of ground beef.

Prep Time30

Cook Time1

Resting Time7

Total Time8 20

Course: Main

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: kofta curry, Koftay, nargisi kofta curry

Servings: people

Calories: 656kcal

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.

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.)

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.)

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.