Indian Nargis Kebab Recipe

These Nargis kebabs really are a hidden jewel of Indian cuisine; they are almost certainly the inspiration behind the British Scotch Egg.

Course Main Course

Cuisine Indian

Keyword indian scotch egg, nargis kebab, nargis kebab indian, nargisi kebab, nargisi kofta

Prep Time 30

Cook Time 15

Total Time 45

Servings Kebabs

Calories 546kcal

Peel and grate the onion.
Mix together the ground beef with all of the ingredients, with the exception of the eggs, making sure you only add a little of the water from the grated onions.
Boil the eggs by placing them in rapidly boiling water for 7½ minutes and immediately refreshing them in cold water. Peel the eggs when cooled.
Pre-heat your deep fat fryer to 170ºC or 340ºF.
Divide the meat mixture into four portions.
Flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm (¼") thick, and place an egg in the middle. Bring up the edges of the cling film to wrap the meat mixture around the egg.
Wet your hands and remove the cling film, and proceed to form the meat into a smooth covering around the egg. Make sure you smooth out all cracks.
Repeat this process for the remaining eggs.
Fry in a deep fat fryer for 4-5 minutes or bake at 180°C or 350°F for 20-25 minutes.

The cooking time for the boiled eggs relates to room temperature eggs, if you are using chilled eggs you will need to add another 60 seconds or so.