These balls of deliciousness are one of my favourite foods. They are a little fiddly to make but so worth it.
- 1 onion
- 2 garlic cloves
- A thumb sized piece of ginger.
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds.
- 1 teaspoon ground coriander
- 1 teaspoon amchoor mango powder
- 1/4 teaspoon chilli flakes
- 1 egg beaten
- 300 g mince
- 75 g rice crumbs or gluten free breadcrumbs
- 4 eggs
- Preheat your oven to 220C.
- Finely chop the onion and garlic and grate the ginger.
- Heat the oil in a heavy based saucepan.
- Add the cumin seeds and fenugreek and cook for a moment until fragrant.
- Add the onion, garlic and ginger then reduce the heat to medium low and cook until golden, stirring occasionally, around 7 minutes.
- Add in the rest of the spices and cook for a moment more.
- Allow to cool.
- Mix together the mince, cooled onion mixture, the beaten egg and breadcrumbs.
- Boil 4 eggs by gently placing them in boiling water. I use a soup ladle to do this.
- Cook them for 5 minutes, remove from the heat and plunge immediately into a bowl of iced water.
- Peel the eggs very carefully as they are soft boiled.
- Divide the meat mixture into four portions.
- Flatten out a quarter of the mixture on a piece of cling film to form a circle approximately 5 mm thick.
- Place an egg in the middle. Bring up the edges of the clingfilm to wrap the meat mixture around the egg. Remove the clingfilm and form the meat into a smooth covering around the egg.
- Set aside and repeat for the remaining eggs.
- Bake at 220C for 15 minutes.
- Serve with a mint raita and a salad of cucumber, onion and tomato
You can also deep fry these. They will take between 5 and 7 minutes to cook. Nargis Kebabs are also delicious cold and make an excellent addition to a picnic. If eating them cold you will need to hard boil your eggs before making them.