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Indian Scotch Eggs

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Indian Scotch Eggs – the best recipe

The best Scotch eggs aren't Scotch eggs! They nargisi koftas.

The best Scotch eggs aren’t Scotch eggs! They are nargisi koftas.


These Indian Scotch Eggs are excellent served outdoors right off the barbecue. You can prepare them indoors up to the frying. Then take them outside to heat up over indirect heat on the barbecue.

Like all of the tandoori recipes on my site, you can also cook them in a home oven which is what I did here.

Cook the hardboiled eggs to your liking. For soft yolks like photographed, boil the eggs for no more than seven minutes. For hard yolks, boil your eggs for ten to twelve minutes. Once cooked to your liking place the eggs in their shells in cold water to stop them cooking.

The meat is prepared exactly as lamb seekh kebabs. You can read that recipe here. The key to success is in getting the “lace” texture which you get by kneeding the meat and scraping it as you do onto your work surface. Again, this is demonstrated in my lamb seekh kebab recipe.


Make the recipe your own:

You will notice that one of the nargisi koftas or Indian Scotch Eggs as we refer to them  is redder than the others. I added a teaspoon tandoori masala paste which added both colour and flavour. I like them both so I made both versions.

Don’t forget you can also cook the eggs just how you like them, some like their Scotch Eggs to have a runny yolk while others prefer a harder egg, the choice is yours!


If you love this recipe try these similar ones:

Indian Style Scrambled Eggs
Smoked Haddock and Scrambled Egg with Spicy Hollandaise
Breakfast Egg Dosa


Making nargisi koftas

The meat prepared and then rolled out flat.

Making nargisi koftas

Using the plastic wrap under the meat, form it around the egg.

Making nargisi koftas

First dust it with the flour.

Making nargisi koftas

Then dip your kofta in the beaten egg.

Making nargisi kebabs

Then the bread crumbs.

Making nargisi koftas

Frying the kofta.

Making nargisi koftas

Time to bake.

Nargisi kofta


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Nargisi Kofta
Prep time:
Cook time:
Total time:
  • 150g of seekh kebab minced lamb per egg
  • Hardboiled eggs – see cooking times above
  • Gram flour for dusting
  • 1 whisked egg
  • Toasted bread crumbs
  • Vegetable oil for frying
  1. Roll out 150g of minced lamb between two layers of cling film until thin and flat. Remove the top layer of cling film and place a hardboiled egg on top. Using the bottom sheet of cling film, bring the meat up and form in around the egg.
  2. Dust the nargisi kofta in the gram flour and then coat it in the whisked egg, followed by the toasted bread crumbs. This can all be done ahead of time for ease.
  3. Pour enough oil into a wok until about 3cm deep. Heat the oil over high heat. Your oil is ready when a few breadcrumbs sizzle immediately when thrown in.
  4. Place your nargisi kofta in the oil and fry all over for about three minutes until nicely browned.
  5. Remove and repeat until all of your koftas are ready for the oven.
  6. Pre-heat your oven to 200c. Place the fried koftas in the oven for about seven minutes. The meat should already be cooked from the frying. This will just warm them through.


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