Thursday, February 7, 2013

Nargisi kabab


• 400 grams mince(beef/ mutton / chicken)
• 4 eggs
• 1 cup sliced onion
• 3 dry chillies
• 2 cardamoms
• 1” cinnamon stick
• 4 cloves
• 5-6 black pepper corn
• 1 teaspoon cumin
• 2 teaspoons white poppy seeds
• ½ tablespoon garlic
• ½ tablespoon ginger
• ¾ teaspoon salt
• Oil for deep fry


1. Boil 4 eggs till it hardboiled and peel the skin and keep aside.
2. Fry the sliced onion for gravy and kabab till it becomes golden brown. Remove fried onion from oil and keep aside.
3. Roast all dry spices (poppy seeds, clove, dry chilli, cardamom, cinnamon, pepper and cumin) and remove from heat. Let it cools down. Put in it grinder and coarsely grind it.
4. Take half fried onion, ginger, garlin, dry spices, salt and mince in a food processor and mix well.
5. Add the egg with mince and divide the mince into 4.
6. Take one egg and a portion of mince. Wrap the mince around the egg and smooth with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate.
7. Heat the oil for deep fry and fry the kababs till it becomes golden brown. 
8. Cut the kabab in half horizontally and serve it.

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