Nargisi Koftay - Pakistani Style Curried Scotch Eggs

Nargisi Koftay - Pakistani Style Curried Scotch Eggs

Ramzan is finally over! Phew! We are celebrating Eid in far east on Monday. Fasting in peak summer is a real test of faith as well as of one’s endurance. My inquisitive non-Muslim friends often ask me, how we Muslims survive the long testing hours of fasting without food and water and soaring temperatures? I am not sure they believe me when I tell them it’s a mix of practice and unreserving faith that makes us get through very tough days of fasting and sleep deprivation.
Now that ramzan is over, it’s that time of the year when we feast (read: over eat). Eid menus are planned out days ahead and tons of sweet and savory delicacies line up the dinner tables and tea trollies. At ammi’s house, there was a bit of set menu for Eid ul Fitar. Breakfast will always have boiled vermicelli served with hot milk. Abbu liked having a bowl of it before heading for Eid namaz. Dessert will be either Sheer Khurma or a dense milky Kheer – rice pudding. Haleem is always a non-negotiable which is prepared a day ahead of Eid. The tea trolley will be decked with savory spicy channa chaat and some gulab jamans. All guests coming to the house will enjoy all of these things for 2-3 days of Eid, meaning ammi will prepare these things in large quantities. Fresh channa chaat will be made every day and will be served with lemonade or tea.
For Eid lunch, there would be a pulao, a kofta curry for sure and some special chicken dish of hers. I don’t remember eating nargasi koftas at home a lot, but they w...

Ambreen Malik


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


  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.

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