Doesn’t sound very fancy, but believe me, whenever I serve this everyone thinks the fancy game has been taken up a level! It doesn’t actually take significantly longer either. Very often kofta curries have eggs boiled and then halved and served alongside the curry, so here all we’re doing is boiling the eggs first and then when we’re shaping the meatballs, we’re just forming them around the egg. It really isn’t too hard or long, but it sure looks good! The recipe is actually quite similar to my Traditional and Authentic Chicken Kofta curry with a few minor changes. You can substitute the chicken for lamb, mutton or beef - just up the cooking time to about an hour and add an extra 2 glasses of water. Traditionally, koftas aren’t garnished with coriander. I’ve no clue why, this is what I have heard and read from a number of authentic sources therefore I haven’t used coriander here. Instead, I’ve garnished my nargisi koftas with sliced green capsicum. Feel free to use coriander though, or perhaps a drizzle of cream, sliced green chillis - whatever catches your fancy! Without further delay, here’s the recipe for Nargisi Kofta! Try this delicious and impressive dish at your next dawat or event! I guarantee you, you will not be disappointed 😉 Enjoy, with love x
📋 Recipe
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