Spinning Nargis !     Quail's Egg Nargi !     Spinning Nargis !

  (With Quail's Eggs)

1 lb Minced Beef (butcher had no lamb!)
2 tsp Patak's curry paste
1 tbsp chopped Coriander
2 tsp Tomato Puree
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp Turmeric

half an Onion, finely chopped
8 hard-boiled Quail's eggs (4 minutes)
Oil for shallow-frying



Pestle and Mortar together the cumin seeds, coriander seeds and Turmeric until a flour is produced.  Add this with all the ingredients to a bowl, and whizz with a blender until smooth.

With well floured hands, flatten each portion into a circle, place a Quail's egg in the centre and work the meat round to cover. Roll into a ball.  Chill in fridge for an hour to stiffen (oo-er missus!)

Heat the oil in a pan and shallow fry the Nargi until they are brown all over.


Quail's Egg Nargis!!!

On the 18th March 04, Gazza had a half day at work and was at a bit of a loose end.  He decided to contrive some mini-Nargi from some Quail's eggs that just happened to be in the fridge along with various other bits and pieces.  Alas, the local butcher had no minced lamb, so beef was used.

Amazingly, the Nargi were excellent (if not totally typical of the well-loved Asian starter) and after some extensive tasting it was decided that they were an English take on that cutting edge of Asian cuisine starter, the legendary Nargis kebab.

Some photos from the momentous occasion are included below.


The raw ingredients ! (well some of them)Looks just like a real one! (only smaller....)If it was red, you'd never know!The Chef raves about the dish.....A veritable feast... if only they were a bit bigger....

Close up of those rare eggsLet troughing commence!