I remember the first time I had these. In my family we call this anda kofta (meat balls with hard boild eggs on the inside). It is similar to scotch eggs except it is swimming in curry. When I started to collect recipes then I seen that they really are called nargasi kofta. Here is my recipe for this dish.
I had 1 kilo or 1 lb of mince or ground meat. It can be either ground beef, lamb, goat, chicken or turkey. I rinced the mince in cold water and used a sieve to drain all of the water. With ground turkey because there is not that much fat in it that I ended up using 1 handful each of rice flour and besan (chickpea flour) for a binding.
The ground meat is now ready to hold its shape. and so the kofta does not break. I set it aside after I had mixed it in to the ground meat. In a mortar and pestle I added 1 pinch each of khas khas (white poppy seeds), black cumin seeds, caraway seeds, coriander seeds, 3 kabab chini (cubeb berries), 1 broken piece of cinnamon, if you are not using cinnamon powder,3 stands of mace and grind in to a coarse powder. I set this aside and In 1 gallon or 4 liters of water I boiled 6 hard boiled eggs for 20 minutes.
I drained the eggs cracked and peeled them then set them aside. I started to make the curry. I added 1/4 cup of olive oil to the pot on high heat. I sliced 1 onion or shallot in to half moon slices and caramelized them. I added the contents of the mortar in to the pot with Curry powder, 1 pinch each of red chili powder, pink salt and turmeric.
If you are using 1 pinch of powdered cinnamon, skip using the broken piece of cinnamon stick. Add 2 cloves of garlic and 1 small piece of ginger to the mortar and pestle then crush them and add them to the masala base.
Add 1 green chili and 1 tomato chopped. Cook the tomato down til it is completly mushy. It is time now to take the peeled hard boild egg and wrap the ground meat mixture around the egg to form like a meatball.
Turn the heat down to low and add the now formed nargasi kofta ( meatballs with hard boiled eggs inside). Repeat until there are no more eggs and ground meat mixture left. Add 1/4 cup of water and let it cook on low for 20 minutes.
Keep checking it and gently turn so they do not break. Add 1/4 cup of water more if needed and cook for another 20 minutes or until done.
Serve with naan or chapati.
