Nargisi Kababs

Nargisi Kababs

Nargisi Kababs



For the filling


2 hard-boiled eggs, shelled and roughly chopped

1 fresh green chilli finely chopped; remove the seeds if you prefer a mild flavour

2 tbsps finely chopped or minced onion

1 tbsp finely chopped or minced coriander leaves

¼ tsp salt

1 tbsp thick-set natural yogurt


30g/1oz ghee or unsalted butter

1 lage onion, coarsely chopped

3-4 cloves garlic, peeled and roughly chopped

2.5 cm/1 inch piece of fresh root ginger, peeled and roughly chopped

1 tsp ground cumin

1 ½ tsps ground coriander

1 tsp garam masala

½ tsp chilli powder

½ tsp freshly ground black pepper

3 tbsps thick-set natural yogurt

1 tbsp  fresh mint leaves or 1 tsp dried or bottle mint

2 tbsps freshly chopped coriander leaves

¾ tsp salt

570g/ 1 ¼ lbs lean lamb or beef, finely minced

1 egg

2 tbsp besan (chick pea flour or gram flour), sieved

1 tbsp water

90ml/ 3 fl oz cooking oil


Combine all ingredients of the filling in a bowl, mix thoroughly and set to one side, Melt the ghee or butter over medium heat and fry the onion, garlic and ginger for 3-4 minutes.  Reduce the heat and add the cumin, coriander, garam masala chilli powder and pepper, stir fry for 1-2 minutes, then remove from the heat and allow to cool.


Place the yogurt in a liquidiser or food processor and add the fried ingredients, the mint, coriander, salt and the mice.  Blend until smooth.  If you are using a liquidiser, blend the ingredients first without the mince.  Transfer the blended ingredients to a mixing bowl and process the mince in 2-3 batches.  Knead the blended ingredients and the mice until smooth.  Divide the mixture into portions.  Make a depression in the centre of each ball and form into a cup shape.  Fill with 1 heaped tsp of the egg mixture and cover the filling by pressing the edges together.  Roll gently between the palms of your hands to form a neat ball, press the ball gently and form a round flat cake about 2 cm/ ¾ inch thick.  Make the rest of the kababs the same way.


Beat the egg and gradually add the besan while still beating.  Add the water and beat again.  Heat the oil in a wide, shallow pan, preferably non-stick or cast iron, over a medium heat.  Dip each kabab in the egg batter and fry in a single layer without overcrowding the pan.  Cook for 3-4 minutes on each side until browned.  Drain on absorbent kitchen paper before serving.