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During the holy month of Ramadan, Muslims fast from pre-dawn to dusk and have only two meals — the sehri and iftaar. While some foods are commonly prepared for pre-and post-fast meals, many also experiment with their culinary skills and try new recipes to indulge with their family and friends. So if, over the weekend, you wish to try something new, how about preparing Nargisi kofta — a preparation made with ground meat mixture wrapped around a hard-boiled egg and cooked in a rich gravy — you’ve come to the right place. However, this recipe ditches the gravy altogether.
The name nargisi kofta comes from the dish’s resemblance to a winter flower named Narcissus (Nargis), which is found in India. The flower has a yellow center (the colour of cooked egg yolk), surrounded by white petals resembling the cooked egg white. Hence, when the Nargisi kofta is cut in half, it can remind you of the beautiful flower.
Below is the scrumptious recipe for Nargisi koftas, as shared by Faye on her Instagram page.
To make these easy scotch eggs, you will need:
1. 2 kg chicken mince/ 2 kg lamb mince (with fat in it to ensure juiciness)
2. 2 heaped tbsp garlic ginger paste
3. 2 packets of chapli kebab masala.
4. A handful of fresh coriander
5. 3 green chillies or more depending on your spice preference
6. 3 medium onions
7. 2 tbsp crushed coriander seeds
8. Eggs depending on how many you want to turn into scotch eggs and how many you want to keep as normal kebabs.
1. Start off by processing the chillies, coriander and onions together to crush them into pieces but don’t turn into a paste.
2. Add 2 eggs to the mince followed by fresh coriander, coriander seeds, and garlic and ginger paste. Mix well.
3. At this stage, do a taste test and adjust if you wish. This amount of chilli and masala is enough to make spicy kebabs but if you want it less spicy, then just add 1 chilli and 1.5 masala packet instead.
4. Boil the eggs in the meantime.
5. Once mixed, flatten the kebabs and put the egg in it and roll it up.
6. You can either bake, fry it or cook into a curry.
7. Serve up with a nice green chutney.
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