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Nargisi Koftay - Pakistani Style Curried Scotch Eggs
Nargisi Koftay - Pakistani Style Curried Scotch Eggs

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We hope you got benefit from reading it, now let’s go back to nargisi koftay - pakistani style curried scotch eggs recipe. To cook nargisi koftay - pakistani style curried scotch eggs you need 32 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare Nargisi Koftay - Pakistani Style Curried Scotch Eggs:
  1. Use ½ kg beef Minced –
  2. Prepare ½ cup Chickpea lentil Channa Daal - – soaked overnight –
  3. Use 5 - 6 cloves Garlic
  4. Take 2 inchs Ginger –
  5. Take 1 Onion – medium sized (chopped)
  6. Use 2 Chilies Green – medium sized
  7. Take 1 ½ cups Water -
  8. You need 1 tsp Salt –
  9. Take 2 Eggs –
  10. Get 8 Cloves Whole –
  11. You need 10 black Peppercorn Whole –
  12. Take 1 inch Cinnamon stick –
  13. You need 2 Cardamom Black –
  14. Take 1 tsp Cumin seeds – heaped
  15. Use 1 tsp Coriander seeds – heaped
  16. Use 3 chilies Whole dried red – Round
  17. Use 1 Egg – coating
  18. Provide 1 cup Oil – deep frying –
  19. Get 8 Eggs (hard boiled) –
  20. Prepare 3 Onions Large –
  21. You need 2 Tomatoes – medium sized
  22. Take 1 tsp Ginger/Garlic paste –
  23. Get 1 cup Water –
  24. Use 6 tbsps Oil –
  25. Use 1 tsp Cumin seeds – heaped - Crushed
  26. Use 1 tsp Coriander seeds – heaped - Crushed
  27. Prepare 6 black peppercorn Whole -
  28. Use 5 Cloves –
  29. Prepare 1 Cardamom Black –
  30. Take – 3 pods Cardamom Green
  31. Use 1 inch Cinnamon stick –
  32. Use 1/3 cup Yogurt –
Instructions to make Nargisi Koftay - Pakistani Style Curried Scotch Eggs:
  1. Koftay - Scotch Eggs : Make this mixture a day ahead
  2. Dry roast all the spices and grind them in a spice mill.
  3. Add minced beef, ginger, garlic, green chilies, onion, channa lentil, ground spices, salt and water in a pan. Cook it over medium heat for 45 mins till the water dries up and the lentil is fully cooked. Let it cool down completely.
  4. Add the cooked minced meat to a food processor. Add 2 eggs, 1 medium green chili and grind everything finely. Store it in a sealed container overnight in the fridge.
  5. Next day: Wrap hard boiled eggs in the minced meat.
  6. Coat it with a lightly beaten egg and deep fry on high heat.
  7. Brown the koftas carefully. While frying, do not touch them unless needed as they can crumble and break, remove on kitchen paper.
  8. For curry :
  9. Heat 3 tbsp of oil in a pan and fry onions till translucent. Add ginger/ garlic and cook for 1 minute.
  10. Add tomatoes and cook for 2 mins on high heat. Add a cup of water and boil.
  11. Blend the onions & tomatoes in to a fine paste in a liquidizer.
  12. Heat the remaining 3 tbsp of oil in the same pan and fry the dry spice.
  13. Add the paste to the oil and cook till water dries up and oil comes out on the side. Be careful as the water dries up, boiling hot bubbles can burn your hands. Cover the pan as the water dries up.
  14. Add yogurt and cook till water dries up.
  15. Add 2 ½ cups of water and let it come to a boil. Lower the heat and let it simmer till oil comes out on the top.
  16. Serving:
  17. Ladle the hot curry in a serving dish. Cut the fried koftas in half and arrange them on the curry. Garnish with fresh coriander. Serve it with homemade flat bread – chappati or Naan.

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