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A stunning Mughlai centerpiece where hard-boiled eggs are encased in spiced minced meat, fried to perfection, and simmered in a rich, aromatic tomato-onion gravy. A true feast for the senses.
For 4 servings
Prepare Eggs and Kofta Mixture
Form and Fry the Koftas
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A stunning Mughlai centerpiece where hard-boiled eggs are encased in spiced minced meat, fried to perfection, and simmered in a rich, aromatic tomato-onion gravy. A true feast for the senses.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 798.1 calories per serving with 35.19g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Gravy Base
Build the Gravy
Simmer Koftas and Finish
Serving Suggestion
Create a vegetarian version by replacing the mutton keema with a mixture of crumbled paneer, mashed potatoes, and finely chopped vegetables. Use a cornflour slurry as a binder instead of the raw egg.
Instead of deep-frying, bake the koftas in a preheated oven at 200°C (400°F) for 20-25 minutes or cook them in an air fryer until golden brown and cooked through.
Substitute mutton keema with minced chicken for a lighter version. Reduce the frying time slightly as chicken cooks faster.
For an even richer gravy, substitute cashews with blanched almonds or add a tablespoon of poppy seed (khus khus) paste along with the cashew paste.
Both mutton and eggs are excellent sources of complete protein, which is essential for muscle repair, building new tissue, and overall body function.
Eggs provide vital nutrients like Vitamin D, Vitamin B12, and choline. Mutton is a great source of iron, which helps prevent anemia, and zinc, which is crucial for a healthy immune system.
The combination of protein, fats from ghee and nuts, and carbohydrates provides a sustained release of energy, making it a very fulfilling and hearty meal.
A single serving of Nargisi Kofta (one kofta with gravy) contains approximately 650-750 calories, depending on the fat content of the mutton and the amount of oil absorbed during frying. It is a rich, calorie-dense dish best enjoyed on special occasions.
Nargisi Kofta is a celebratory dish and is high in protein from mutton and eggs. However, it is also high in fat and calories due to the use of ghee and deep-frying. While not considered a 'health food' for regular consumption, it can be part of a balanced diet when enjoyed in moderation.
To prevent breakage, ensure your keema mixture has a good binder like roasted besan and a raw egg. The coating around the boiled egg should be seamless and without any cracks. Also, maintain a steady medium heat for the oil; if it's too hot or too cold, the koftas can fall apart.
Yes, you can prepare components in advance. The gravy can be made a day ahead and refrigerated. The koftas can also be fried and stored separately. When ready to serve, gently reheat the gravy and simmer the koftas in it for 5-7 minutes.
Absolutely. Minced chicken (chicken keema) works very well as a substitute. The process remains the same, but you might need to reduce the frying time by a couple of minutes as chicken cooks faster than mutton.
This rich curry pairs beautifully with Indian breads like Naan, Sheermal, or Tandoori Roti. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.