Nergis Kabob (Meatballs Stuffed With Egg)

Nargis Kabob is one of those dishes that just looks beautiful in any dinner spread, and goes well with whatever assortment of food there is. In Afghanistan, Nargis Kabob  was a fancy and prestigious dish not just because of its taste, but mostly because of the ingredients used. Both meat and eggs were very scarce for the average Afghan family, and for a person to have the luxury to stuff a meatball with a boiled egg made a statement in itself. Nowadays these are both easy ingredients to access making this a dish that can be enjoyed by many.


Ingredients

• 10 small boiled eggs
• 2 lb Ground beef or Lamb
• 2 cups of Flour (may need more)
• ½ small onion finely minced
• ¾ cup coriander powder
• ½ cup red chilli powder
• 2 teaspoons cumin
• ½ teaspoon ginger
• 2 tablespoons minced garlic
• 1 tablespoon salt
• 4 tablespoons black pepper

Directions

1. Boil the 10 eggs, let them cool, peel, rinse and dry.
2. Combine the ground beef/lamb, minced onion, garlic, spices and seasoning all in one bowl.
3. Take a chunk (about a handful) of the meat and place in food processor with a little bit of the flour mixture. Process until the meat mixture sticks together and almost resembles a dough-like mixture and clumps together in the processor.
4. Repeat this process of taking a chunk of the meat and some flour. Once you have done this with all of the meat, combine all of the mixture in a bowl.
5. Heat oil in a deep saucepan to about medium-high temperature. Test the oil with a little clump of your meat mixture, your oil is ready if the meat dropped in rises to the top and begins cooking.
6. Now take a boiled egg and a small amount of the meat mixture. Carefully form the meat mixture around the boiled egg, make sure you don’t have too much meat and keep it a thin layer around the egg. I usually start with a lot of meat and carefully take it off as I am forming the meatball, just until I have the egg covered with a thin layer.
7. Place the meatball carefully in the oil and let deep fry for about 5 minutes, or until the outside is golden brown. If your meatball opens up while frying, coat the meatball with a little whisked egg whites right before cooking in the oil.

To serve, gently remove a meatball, and carefully cut a cross into it. Open carefully, forming into a flower shape. Repeat with the remaining meatballs and into the center of each sprinkle the remaining chopped fresh cilantro. The sauce is served separately Eat with fresh nan or chalau.