Nargisi Kabab

Nargisi Kabab Recipe - Pakistani minced meat dish with rich spices and creamy sauce

Region / culture: Pakistan | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Nargisi Kabab is a popular Indian dish made with minced meat and eggs. It is a flavorful and aromatic dish that is perfect for special occasions or as a delicious appetizer.

History

Nargisi Kabab has its origins in Mughlai cuisine, where it was traditionally made with minced meat and hard-boiled eggs. The dish was often served at royal banquets and has since become a favorite in Indian households.

Ingredients

0.5 kg minced meat
1 tsp raw papaya
0.5 tsp salt
eggs

Paste

0.5 tsp mace
4 green cardamoms
2 brown cardamoms
2 tsp garam masala
1 dessert spoon poppy seeds
1 tbsp cashew nuts
0.5 tbsp chironji
0.5 tbsp dry coconut
1 large pinch saffron
2 tbsp curd
2 tbsp cream
2 – 3 drops of kewra essence and mithi ittar
2 medium onions chopped
2 tsp ginger paste
2 tbsp besan
1 tsp red chilli powder
chaat masala
oil for frying

How to prepare

Mix sausage meat, onion, herbs, and seasoning together.
Press the mixture firmly around the eggs.
Roll in flour, dip in egg, and coat with breadcrumbs.
Chill for 1 hour.
Deep fry for about 10 minutes until crisp.
Drain and serve with salad.
For the salad, arrange tomatoes and onions on a plate.
Whisk the remaining ingredients together.
Pour the mixture over the tomatoes.
Season and serve.

Variations

You can add different spices such as cumin, coriander, or turmeric for a different flavor profile.
You can also use ground chicken or lamb instead of minced meat for a variation.

Cooking Tips & Tricks

Make sure to mix the minced meat and spices thoroughly to ensure that the flavors are well distributed.

- Be careful when wrapping the meat mixture around the eggs to ensure that they are fully covered.

- Chill the kababs before frying to help them hold their shape.

- Serve the kababs with a fresh salad to balance out the richness of the dish.

Serving Suggestions

Nargisi Kabab can be served with mint chutney, yogurt sauce, or a fresh salad.

Cooking Techniques

The key cooking techniques for Nargisi Kabab include mixing the meat and spices, wrapping the meat around the eggs, and deep frying until crispy.

Ingredient Substitutions

You can substitute ground chicken or lamb for the minced meat in this recipe.

Make Ahead Tips

You can prepare the meat mixture and wrap the eggs ahead of time and refrigerate until ready to fry.

Presentation Ideas

Serve Nargisi Kabab on a platter with a garnish of fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Nargisi Kabab pairs well with naan bread, rice pilaf, or a simple cucumber salad.

Storage and Reheating Instructions

Store any leftover Nargisi Kabab in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Nargisi Kabab contains approximately 250 calories.

Carbohydrates

Each serving of Nargisi Kabab contains approximately 5 grams of carbohydrates.

Fats

Each serving of Nargisi Kabab contains approximately 15 grams of fats.

Proteins

Each serving of Nargisi Kabab contains approximately 20 grams of proteins.

Vitamins and minerals

Nargisi Kabab is a good source of iron, vitamin B12, and zinc.

Alergens

Nargisi Kabab contains eggs, nuts, and dairy products.

Summary

Nargisi Kabab is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of vitamins and minerals, making it a nutritious option for a meal.

Summary

Nargisi Kabab is a delicious and aromatic dish that is perfect for special occasions or as a flavorful appetizer. With a rich blend of spices and tender meat, this dish is sure to impress your guests.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Nargisi Kabab. It was a warm summer day, and I was visiting my dear friend Farida in her bustling kitchen. The aroma of spices filled the air as she expertly prepared a feast for her family. I watched in awe as she carefully crafted the most exquisite dish I had ever seen - the Nargisi Kabab.

Farida explained that Nargisi Kabab was a traditional Mughlai dish, originating from the royal kitchens of India. It was made with hard-boiled eggs, minced meat, and a blend of aromatic spices, all wrapped in a delicate outer layer of fried, crispy goodness. The name "Nargisi" was derived from the Persian word for narcissus, a flower known for its beauty and elegance - much like the dish itself.

As I watched Farida work her magic in the kitchen, I knew that I had to learn how to make Nargisi Kabab for myself. She graciously shared her family recipe with me, passing down the knowledge that had been handed down through generations. I took notes diligently, making sure to capture every step and secret ingredient that made this dish so special.

Over the years, I perfected my own version of Nargisi Kabab, adding my own personal touch to the traditional recipe. I shared it with friends and family, delighting them with the rich flavors and unique presentation of this royal dish. It became a staple at our family gatherings and special occasions, a dish that never failed to impress.

But my journey with Nargisi Kabab didn't stop there. I continued to refine my recipe, experimenting with different spices and techniques to elevate the dish to new heights. I sought out advice from other seasoned cooks and food enthusiasts, eager to learn from their experiences and incorporate their wisdom into my own culinary creations.

One day, I had the opportunity to attend a cooking class at a local culinary school, where I met a renowned chef who was known for his expertise in Mughlai cuisine. He shared with me some invaluable tips and tricks for making the perfect Nargisi Kabab, from the art of shaping the kababs to the secret to achieving the perfect balance of flavors.

Armed with this newfound knowledge, I returned to my kitchen with renewed passion and determination. I spent hours perfecting my technique, honing my skills until I had mastered the art of making Nargisi Kabab. The dish had become more than just a recipe to me - it was a symbol of my love for cooking, a testament to the power of tradition and the joy of sharing food with others.

And so, dear reader, that is how I learned to make Nargisi Kabab. It is a dish that holds a special place in my heart, a reminder of the journey I have taken to perfect my craft and the people who have inspired me along the way. I hope that you, too, will be inspired to try your hand at making this exquisite dish, and that it will bring as much joy and satisfaction to you as it has to me. Happy cooking!