Nargishi Kofte Recipe

Prepare kofte mixture

In a large bowl combine ground lamb, grated onion, garlic paste, grated ginger, chopped green chilies, chopped cilantro, ground coriander, ground cumin, garam masala, red chili powder and 1 tsp salt. Add cornstarch and lemon juice. Mix thoroughly with your hands until the mixture becomes sticky and cohesive (about 2–3 minutes). Cover and refrigerate for 15–20 minutes to let flavors marry and make shaping easier.

Poach eggs (optional step to set)

Bring a small pot of water to a gentle simmer. Carefully lower 6 eggs and poach for 4 minutes so the yolks are just set but still a bit soft (this step is traditional for Nargishi to have a partially set yolk inside the kofte when braised). Immediately transfer eggs to ice water; peel and set aside.

Shape and assemble

Divide the meat mixture into 6 equal portions (about 2.5 oz each). Flatten one portion in your palm into a disc about 3 inches across. Place one peeled poached egg in the center and gently wrap the meat around the egg, sealing seams and forming an even oval/round ball. Repeat for remaining portions. If you prefer fully raw-stuffed eggs, use raw eggs instead and proceed carefully (poaching is recommended for easier handling).

Seal and chill

Place formed kofte on a tray and chill in refrigerator 10 minutes to help them hold shape. This makes frying and braising neater.

Brown kofte

Heat 3 tbs oil in a large skillet over medium heat. When hot, add kofte seam-side down and brown evenly, turning gently (about 2–3 minutes per side) until golden but not fully cooked through. Work in batches if needed. Transfer browned kofte to a plate and reserve drippings in pan for the gravy.

Caramelize onions

In the same skillet with reserved drippings, add 2 tbs oil or ghee and heat over medium-low. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, 12–18 minutes until deep golden brown and sweet. If the pan runs dry, add a splash of water to deglaze and continue cooking.

Build the gravy

Add 1 tbs garlic paste and 1 tsp ginger paste to the caramelized onions and cook 30 seconds until fragrant. Stir in chopped tomatoes and tomato paste; cook 6–8 minutes until tomatoes break down and oil separates slightly. Add ground coriander, ground cumin, turmeric, red chili powder, kashmiri chili (if using), 3/4 tsp salt and 1/4 tsp sugar. Cook 2–3 minutes to toast the spices.

Simmer with stock

Pour in 3/4 cup water or stock and bring to a gentle simmer. Taste and adjust seasoning. If you prefer a smoother gravy, you can lightly mash tomatoes in the pan or use an immersion blender for 10–15 seconds. Simmer 5 minutes until slightly thickened.

Finish and braise kofte

Gently nestle the browned kofte (meat-wrapped eggs) into the simmering gravy, spoon gravy over them, cover the pan, and reduce heat to low. Braise gently 12–15 minutes until kofte are cooked through and flavors meld. If using raw eggs inside, increase braising time to 18–22 minutes to ensure eggs and lamb are fully cooked. Halfway through, baste kofte with gravy once to keep them moist.

Enrich and garnish

If desired, stir in 2 tbs fresh cream or whisked yogurt off heat to enrich the gravy (avoid boiling after adding yogurt to prevent splitting). Garnish with chopped cilantro before serving.

Bloom saffron

Place saffron threads in 2 tbs warm milk and set aside 10 minutes to bloom and color.

Toast whole spices

In a medium saucepan heat 1 tbs ghee over medium heat. Add cardamom pods, cloves and bay leaf and sauté 30 seconds until fragrant.

Cook rice

Add drained basmati rice to the pan and gently stir to coat grains with ghee and spices for 1 minute. Add 1.25 cups water and 1/2 tsp salt, then the saffron-infused milk (including threads). Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff gently with a fork. Keep covered until ready to serve.