Nargis Kabab


Makes/serves 6 servings
Duration 1 hr
  • Starter
  • Indian


Boiled egg covered with minced meat


  • 250 grams Lamb meat; boneless
  • 6 Eggs; hard boiled
  • 1/2 tsp chilli powder
  • 1/2 cup curd(yogurt)
  • 1/4 tsp ginger paste
  • 1/4 tsp garlic paste
  • 1/4 tsp turmeric powder
  • 1 tbsp bengal gram-powdered
  • veg cookig oil; for deep frying
  • salt; to taste
  • mint leaves
  • potato chips
  • 1 Tomato sauce


  • pressure cook the meat with ginger and garlic pastes, chilli,turmeric powders,salt and water for 15 to 20 minutes,till the meat becomes tender.
  • open the cooker and cook till there is no water left.
  • allow it to cool and grind it in a mixer adding curd in small quantities and powdered bengal gram(find from indian aisle),till the meat mixture become soft.
  • divide the mixture into small six portions to make six kababs. Take one portion,flatten the same on the palm and after putting the full boiled egg,cover the same to form a ball.Repeat the same procedure with the other eggs.
  • deep fry on medium heat till the balls turn golden brown. cut in two pieces while serving.
  • Garnish with mint leaves,potato chips,and serve with tomato sauce.

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