Indian Scotch Egg or Nargisi Kebab

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I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it!

I love Scotch Egg so imagine my joy when I stumbled across something called a nargisi kebab that was described as an Inidan Scotch egg in an Indian Restaurant in the UK about 10 years ago…  I had never seen it on a menu before and I have no idea if they are an old Indian recipe or not but I do know that they tasted delicious and that restaurant rapidly became my favourite place to get Indian food, as time past I did notice on other menus in other restaurants and it was one of those dishes that I just had to order.  Naturally when I moved to Hungary then there was no more Nargisi Kebab and that made me a little grumpy so I did what any self respecting cook does when they miss something and that is try and replicate something they love.  The Indian Scotch Egg I remember were all made with lamb, which is unfortunately very difficult to get your hands on in Hungary, so my meat of choice is beef and it works exceptionally well and after a few years of practice I settled on a recipe which I am delighted to share with you!

For those of you who do not know what a Scotch egg is then you are missing a treat, the traditional British Recipe is a hard boiled egg wrapped in a ‘sausage meat’ casing which has a golden bread crumb outer shell and they are tremendous.  They make perfect picnic food and they have been part of my food favourite list as long as I can remember and I have been playing with them as part of a meal rather than a finger food with a still runny yolk for many years, you could of course boil your eggs a little longer than I do and then follow the recipe and pack them in a lunch box and send your kids to school with them…  If of course you do not eat them all first.  If you are cooking these to eat cold then I would also increase the spicing by around 25% as spices are notoriously milder in cold food than hot food.

Like this recipe? Then you should definitely check out this one!  Smothered Indian Roast Lamb!

I have deliberately kept the spices in my version of Indian Scotch Egg fairly mild as I wanted the flavours to be a compliment to the beefy flavour rather than a force for it to stand up to but if you are a fan of heavily spiced dishes feel free to boost them a little.   These little balls of joy make me smile a great deal, and I am a sucker for a runny yolk on an egg especially when they are fresh and as they popped out of our chickens the morning of making this dish they really do not get any fresher.  This dish really works well with a mint and Cucumber raita despite not being made of lamb, raita is a traditional indian side dish with as many variations as there are families or restaurants, however the one I favour consists of yogurt, sugar, lemon juice and tonnes of fresh mint.

I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it!

Indian Scotch Egg or Nargis Kebab

I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it! 

Course Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Brian Jones


  • 1 Tbsp Cooking Oil: Neutral.
  • 1 Tbsp Cumin Seeds.
  • 1 Tsp Fenugreek Seeds.
  • 250 g Onions: Finely Diced.
  • 20 g Ginger: Grated.
  • 2 Garlic Cloves: Finely Diced and Crushed.
  • 1 Tbsp Ground Corriander.
  • 1/2 Tsp Kashmiri Chili Powder.
  • 1/2 Tbsp Mango Powder.
  • 1/4 Tsp Salt.
  • 300 g Ground Beef: I favour Rump Steak.
  • 5 Eggs.
  • 75 g Breadcrumbs.


  1. Heat the Oil in a heavy based pan over a medium high heat
  2. Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two
  3. Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden
  4. Add the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely
  5. Pre-heat your deep fat fryer to 170ºC
  6. Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of force meat to wrap around the eggs
  7. Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 minutes and immediately refresh in cold water
  8. Peel the eggs carefully as they are very soft boiled they will be fragile so take your time
  9. The divide the meat mixture into four portions and flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle
  10. Bring up the edges of the cling film to wrap the meat mixture around the egg and then with wet hands remove the cling film and proceed to form the meat into a smooth covering around the egg
  11. Repeat this process for the remaining eggs and then fry in a deep fat fryer for 5 minutes and serve warm
I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it!
I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it!


  1. A_Boleyn July 5, 2015 at 7:24 pm - Reply

    I’ve made Scotch eggs exactly once but baked them and even though they tasted great I still longed for the taste and texture of a ‘real’ scotch egg one day. This Indian version, though, sounds pretty amazing so I think I should give them a try. Kibbeh, a similar deep fried ground beef ‘egg’ stuffed with seasoned ground beef is amazing shallow fried, so I might try shallow frying in case I chicken out on the deep frying. 🙂


    • Brian Jones July 6, 2015 at 10:44 am - Reply

      You could shallow fry scotch eggs and I would probably do it that way if I wanted to have a solid yolk, but to keep the runny yolk I think the cooking time would be too long as you would need to keep the heat moderate to ensure the meat is cooked through.

      • A_Boleyn July 6, 2015 at 4:48 pm - Reply

        I would definitely want a runny yolk so I guess deep frying is what I need to do.

        • Brian Jones July 7, 2015 at 12:22 pm - Reply

          I would think so although I have not tried, maybe if you tried quails eggs with a much thinner meat covering you could get away shallow frying. But it would be trial and error, it took me a while to get the right temperature of oil and ratio of meat to egg to get this recipe the way I like it… Not that I am complaining even the ones that did not work out great to look at tasted fabulous 🙂

  2. Just Jo July 6, 2015 at 2:42 pm - Reply

    I have printed this off to try tonight! Hungry Hubby will be soooo thrilled if I can pull them off! What a blinder of a recipe Brian. Do you know any more about where they come from in India etc? Just curious. And is it 1 tsp or 1 tbsp cumin seeds I need?

    • Brian Jones July 6, 2015 at 3:42 pm - Reply

      Well spotted Jo, I have update it is a Tablespoon… You will have to let me know how you get on and send some pictures… I have tried to find out where they come from but to no avail, so Spice Island in Birmingham (I think that is what is was called) gets to claim them as it was the first place I saw them 😉

  3. Carolyn July 7, 2015 at 3:31 pm - Reply

    How have I not come across these before, I love scotch eggs and Indian food. I’ve added some beef to my shopping list though if I can get hold of some beef sausage I reckon that would work quite well. I always bake my scotch eggs as I’ve always been a bit scared of fryers so will be sacrificing the runny yolk but am sure they’ll still be delicious!

    • Brian Jones July 8, 2015 at 7:20 am - Reply

      I know, the first time I saw them my head nearly exploded… It was in an Indian Restaurant in Birmingham (unequivocally the best place in the world to get a curry 😉 ) after that I started seeing them in a few more but not very often, all the ones I ate were made with Lamb but getting hold of lamb here is nigh on impossible but the beef works really well. I have a bit of a runny yolk fetish, it just makes me smile, mother natures perfect little sauce, but I have made these for picnics and gone with a harder yolk and they still work wonderfully!

      • Carolyn July 8, 2015 at 9:48 am - Reply

        “Runny yolk fetish” haha just spat my coffee out laughing

        • Brian Jones July 8, 2015 at 12:42 pm - Reply

          You have read my disclaimer that I am in no way shape or form responsible for damages when reading my comments haven’t you? 😉

  4. Whitney July 13, 2015 at 2:52 pm - Reply

    Your Scotch eggs look way better than mine!!!!!!!!!!!!!!!!!!!!! Thanks for being the first to link up to #MonthlyMasala! 🙂

    • Brian Jones July 14, 2015 at 6:15 am - Reply

      Thanks for arranging it, Whitney… Spending an afternoon browsing through Indian Recipes is my idea of time well spent 😉

  5. Revathi July 13, 2015 at 11:18 pm - Reply

    These look simply amazing. Especially the perfect runny yoke.

    • Brian Jones July 14, 2015 at 6:15 am - Reply

      Thank you, they took an awful long time to develop but now I have them down to ‘pat’ then they are pretty simple 🙂

  6. Matt Libling March 11, 2016 at 9:42 am - Reply

    I had no idea scotch eggs weren’t simply a wonderful British invention. Looks completely delicioius though and I’ll give it a go. Always looking for new scotch egg style recipe. My current favourite is wrapped in duck confit – but so long as it’s got a runny yolk you simply can’t go wrong 🙂

    • Brian Jones March 11, 2016 at 11:52 am - Reply

      Thanks Matt, love the idea of a scotch egg in Duck confit, sounds awesome… Nargisis kebab probably dates back to the time of the Raj and is one of the original ‘fusion foods’ 😉

  7. […] it, seriously stop it, this Egg Curry is delicious :p but if the idea is a little too far try this Indian Scotch egg to slowly eek yourself into how well Indian flavour work with […]

  8. Kim May 25, 2016 at 3:04 pm - Reply

    Hey, how long in the fryer? I tried this yesterday with a shallow fry, but no runny yolk…I was close!

    • Brian Jones June 5, 2016 at 8:41 am - Reply

      Sorry it took a while to respond I was away on holiday, it takes around 6-8 minutes in the fryer depending on the cut of meat and the thickness of the meat covering and how much you par boiled the egg. A harder yolk is not the end of the world it still tastes awesome but it does lack the squeal of delight a runny yolk inspires.

  9. Farhana November 29, 2016 at 5:11 am - Reply

    Hi Brian , you can always make nargisi kofta using beef. Indians use lamb keema because of their sensitivity to beef . If you google nargisi kofta you will come across pakistani recipes where they use beef keema . By the way your martial kofta looks scrumptious .

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