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Nargisi Kofta Curry
  • Nargisi Kofta Curry
  • Nargisi Kofta Curry
Nargisi Kofta Curry

Nargisi Kofta Curry

Nargisi kofta are cooked in North India and Pakistan and are thought to be the origin of Scotch eggs (although Fortnum and Mason claim to have invented them in 1738!).

The kofta are simmered in a rich sauce - make them as a spicy alternative spaghetti and meatballs.
More Info

Book: How to Be a Curry Legend

Page number: 100

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour

Origin: India
Shopping List

  • 500g lamb mince
  • 2 medium onions - 1 coarsely grated, 1 thinly sliced
  • 4 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 1 green chilli - very finely chopped (seeds removed if you prefer less heat)
  • 12 quail eggs or 4 regular eggs
  • 400g tin of tomatoes
  • 1 tsp sugar
Blends Needed

HALDI BLEND: 2 tsp

JEERA BLEND: 2 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 3 tsp
Goes Great With
Also Works a Treat With

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