How to Make Perfect Nargisi Koftay - Pakistani Style Curried Scotch Eggs

Nargisi Koftay - Pakistani Style Curried Scotch Eggs.

You can cook Nargisi Koftay - Pakistani Style Curried Scotch Eggs using 32 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Nargisi Koftay - Pakistani Style Curried Scotch Eggs

1. Prepare ½ kg of beef Minced –.
2. You need ½ cup of Chickpea lentil Channa Daal - – soaked overnight –.
3. You need 5 - 6 cloves of Garlic.
4. Prepare 2 inchs of Ginger –.
5. You need 1 of Onion – medium sized (chopped).
6. You need 2 of Chilies Green – medium sized.
7. It's 1 ½ cups of Water -.
8. It's 1 tsp of Salt –.
9. Prepare 2 of Eggs –.
10. You need 8 of Cloves Whole –.
11. You need 10 of black Peppercorn Whole –.
12. It's 1 inch of Cinnamon stick –.
13. You need 2 of Cardamom Black –.
14. Prepare 1 tsp of Cumin seeds – heaped.
15. You need 1 tsp of Coriander seeds – heaped.
16. You need 3 of chilies Whole dried red – Round.
17. It's 1 of Egg – coating.
18. It's 1 cup of Oil – deep frying –.
19. Prepare 8 of Eggs (hard boiled) –.
20. It's 3 of Onions Large –.
21. It's 2 of Tomatoes – medium sized.
22. Prepare 1 tsp of Ginger/Garlic paste –.
23. It's 1 cup of Water –.
24. It's 6 tbsps of Oil –.
25. It's 1 tsp of Cumin seeds – heaped - Crushed.
26. You need 1 tsp of Coriander seeds – heaped - Crushed.
27. You need 6 of black peppercorn Whole -.
28. Prepare 5 of Cloves –.
29. Prepare 1 of Cardamom Black –.
30. It's – 3 pods of Cardamom Green.
31. Prepare 1 inch of Cinnamon stick –.
32. It's 1/3 cup of Yogurt –.

Nargisi Koftay - Pakistani Style Curried Scotch Eggs step by step

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..