The Nargis kebab is essentially the predecessor to the scotch egg. It's a boiled egg coated in a spiced mince lamb mixture that is simply divine. Unlike the British version it doesn't have a breadcrumb coating but I found that by adding some breadcrumbs to the mixture it really improves the texture. If you make scotch eggs then this will be a simple variation for you but if its your first time then cooking them then this can be tricky.
Ingredients250g lamb mince
1 tbsp oil
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 onion, very finely chopped
2 cloves of garlic
1 tbsp fesh ginger, grated
2 green chillies
Handful of fresh coriander
1 tsp coriander seeds, crushed
1 tsp garam masala
1 tsp Kashmiri chilli powder
1 tsp salt
1 tsp chaat masala
4 eggs,
1 egg, beaten
55g breadcrumbs
Oil for frying
Method- Finely chop the onion and garlic, green chilli, coriander then grate the ginger.Keep them all separate.
- Heat the oil in a pan over a medium high heat. Add the cumin and fenugreek seeds and fry until fragrant.
- Add the onion and cook for a minute then add in the garlic. Once golden remove from the heat and set to one side to cool down.
- Place the minced lamb in a bowl and add the grated ginger, chopped chillies, crushed coriander seeds, garam masala, Kashmiri chilli, salt, fresh coriander and chaat masala.
- Once cooled add the onion mixture and mix everything together along with one beaten egg and the breadcrumbs.
Pre-heat your oil to 170ºC
For the Eggs
- Boil 4 eggs by placing them in boiling water for 5 minutes and then plunge into ice cold water. This will give a runny yolk but you can cook for longer if you prefer.
- Gently, peel the eggs. They will be very soft and delicate so do this carefully.
- Divide the meat mixture into four portions.
- Flatten out one portion on a piece of clingfilm or oiled baking parchment to a circle about 5mm thick. Put a shelled egg in the middle.
- Bring up the edges of the cling film up to wrap the meat mixture around the egg. Gently cover the egg with the meat.
- Remove the cling film and with a wet hand smooth the meat covering out. Repeat with all the other eggs. Place these in the fridge to firm up for a little while.
- Fry in a deep fat fryer for 5-7 minutes until golden and crisp or bake at 220C in the oven for 15 minutes.