Fried Lamb Wrapped Eggs - Hyderabadi Nargisi Kofta

    10 hours 10 min

    Nargisi kofta are boiled eggs wraped with a layer of seasoned minced lamb. The preparation is a little labour-intensive, but it's all worth it. It makes a delicious party dish.

    6 people made this

    Serves: 8 

    • 570g minced lamb
    • 250ml water
    • 1 cinnamon stick
    • 1/4 teaspoon ground turmeric
    • salt to taste
    • 1 onion, finely chopped
    • 1 egg, beaten
    • 3 tablespoons chick pea (besan) flour
    • 1/2 tablespoon ginger paste
    • 1/2 tablespoon garlic paste
    • 3 green chillies, finely chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 8 eggs
    • 1 litre oil for deep frying
    • 1 teaspoon chaat masala
    • 1 (25g) pack fresh coriander, chopped
    • 8 wedges lime, as garnish

    Prep:25min  ›  Cook:45min  ›  Extra time:9hr chilling  ›  Ready in:10hr10min 

    1. Combine the lamb, water, cinnamon stick, turmeric and salt in a large frying pan over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. Set aside until cool enough to handle; remove and discard the cinnamon stick.
    2. Mix the cooked lamb, onion, beaten egg, chick pea flour, ginger paste, garlic paste, green chillies, coriander, garam masala, cumin and chilli powder together in a large bowl until evenly mixed. Refrigerate at least 30 minutes.
    3. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
    4. Divide the lamb mixture into 8 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the centre and wrap the meat tightly around it. Tie a piece of food-safe string around the wrapped egg. Repeat with the rest of the eggs and meat. Refrigerate the eggs again overnight or 8 hours.
    5. Heat oil in a deep-fat fryer or large saucepan to 180 degrees C. Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. Cut and remove the string. Slice the koftas along their length and sprinkle with chaat masala and coriander. Serve with lime wedges on the side.


    Chick pea (besan) flour and chaat masala can be found in Indian/South Asian stores or online.

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    Reviews in English (1)


    the meat's flavor is comparable to the tartare at my favorite Eritrean restaurant: YUMMY! This version as written is about a million times better than Scotch eggs. But I am squeamish about deepfrying in general and ground meat in particular, so I'll continue experimenting with alternative methods. Good recipe. Thanks for sharing!  -  09 Dec 2009  (Review from Allrecipes US | Canada)