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Nargasi Kabab
Shared by Madiha Majeed (Torontto, Canada)


- 1 k.g. minced meat(qeema)
- 2 medium onions cut into large pieces
- 1/4 cup oil
- 1/2 cup yogurt
- 1 tbsp. paste of garlic & ginger
- salt to taste
- 1 tsp. red chilli
- 1 tsp. garam masala
- 1/2 tsp. Chinese salt(agino moto)
- Soya sauce according to taste

- white vinegar according to taste taste
- 5 boiled eggs, finely chopped
- 1 cup coriander leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 or 3 green chilies finely chopped
- 1 tsp. chat masala
- 2 tbsp. gram flour(basin)
- 2 or 3 eggs


1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.  Remove from heat and put aside o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney