Nargisi kofta

Nargisi Kofta is a traditional Indian and Pakistani dish, originating from the Mughal era. The dish is a variant of the Scotch egg and is often served at special occasions and parties.

History

The name "Nargisi Kofta" is derived from the flower Narcissus, due to the dish's visual resemblance to the flower's shape and color. The dish was introduced during the Mughal era and has since become a staple in Indian and Pakistani cuisine.

Preparation

Nargisi Kofta is prepared by encasing a hard-boiled egg in a shell of spiced minced meat, usually lamb or beef. The meat is mixed with various spices and herbs, such as coriander, cumin, and turmeric, to give it a distinct flavor. The kofta is then deep-fried until it is golden brown.

The kofta is typically served with a rich and spicy curry, which is made from onions, garlic, ginger, and a variety of spices. The curry is usually served over rice or with naan bread.

Variations

There are many variations of Nargisi Kofta throughout India and Pakistan, with different regions adding their own unique twists to the dish. For example, in Hyderabad, the kofta is often made with a mixture of minced meat and chana dal, while in Punjab, the kofta is typically served with a yogurt-based curry.

See also

• List of egg dishes
• List of lamb dishes
• List of Indian dishes
• List of Pakistani dishes

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