Nargisi Kabab

This is a popular Kashmiri recipe I came across 14 years ago. I have prepared this delicacy many times over the years. I like it particularly for its rare combination of boiled egg with minced meat. Though beef mince can be used in place of Mutton mince, I usually opt for Mutton mince.

This dish is named after Nargis flower, a type of daffodil. It is also claimed that Nargisi Kabab is the inspiration behind  the traditional British dish, the Scotch Egg. The story goes that the returning English soldiers who had loved Nargis Kabab introduced it to England.

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients: 

Mutton-1/2 kg, minced, preferably from leg portion of the hind quarter,

Eggs-12,

Ginger-2'' piece

Garlic - 8-10 flakes

Onions - 2, big

• In traditional Kashmiri Pandit cooking, garlic and onions are not used.

Ghee - 150 gm,

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Garam Masala - 2 tsp



Method:

1. Boil 10 eggs for 10 minutes. Remove and put them in cold water and de-shell them.

2. Boil half of the meat in water till soft and dry.

3.Grind Ginger and garlic into a paste.

4. Fry the onions and grind them into a paste.

5. In a bowl add both the cooked and uncooked meat. Mix the remaining two raw eggs with the meat. Add the spices, fried onion paste and ginger-garlic paste. Mix well.

6. Now, halve the boiled eggs. Coat each egg half with meat mixture. Take care to see that the entire surface of the halved egg is coated with meat.

7. Deep fry each piece slowly till brown in colour.

8. Remove the Kabab and serve hot with mint chutney.