Kofta is basically a meatball that can be skewered and grilled or served as is in a flavorful gravy.
Nargisi kofta is a dish from the Mughlai cuisine. This dish is popular in North India especially Uttar Pradesh. It appears that the Moghul emperors took kofta from Persia to India, serving the variation Nargisi kofta.
Nargisi Kofta takes this meatball to a whole new level by encasing hardboiled eggs in the meatball mixture and then deep-frying. A mixture of lamb, onion, garlic, and spices is molded around each egg, which is then dusted in rice flour and fried until crispy. The kofta is then cooked in a tomato-yogurt gravy that is spiked with spices. Although this dish appears to be complex, it is actually fairly simple to make.
Devour the appealing and flavorsome egg nargisi kofta as a main course accompaniment. Serve the Mughali specialty nargisi kofta with fried cashew nuts as topping and coriander leaves as garnishing with naan, paratha, chapatti, rice or pulao.