Ingredients for the kebabs

• 250 g minced beef
• 2 cloves garlic (crushed)
• 2.5 cm piece ginger (grated)
• 1 x 3 finger pinch cumin (ground)
• 1 x 3 finger pinch coriander (ground)
• 1 x 3 finger pinch chilli powder
• 1 x 2 finger pinch cloves (ground)
• 1 tbsp arrowroot starch or tapioca starch
• 1 egg yolk
• 4 hard boiled eggs
• Coconut or almond flour
• Coconut oil (for shallow frying)

Ingredients for curry sauce

• 2 tbsp coconut oil
• 5 cm cinnamon stick
• 6 cloves
• 6 cardamoms
• 1 onion (finely chopped)
• 2 cloves garlic (crushed)
• 2.5 cm ginger (grated)
• 2 tsp (coriander (ground)
• 1 x 3 finger pinch cumin (ground)
• 1 x 2 finger pinch chilli powder
• 4 tbsp coconut milk yoghurt
• 397 g canned tomatoes
• 2 tbsp fresh coriander (chopped)

1. Mix meat, garlic, spices, starch with some salt. Bind together with the egg yolk and divide the mixture into 4 equal parts.
2. Flour your hands with coconut or almond flour and flatten each of these portions into a round shape. Place a hard boiled egg in the centre of each of these round shapes and then proceed to cover the meat around it to form a ball with the egg inside. This is the Nargis kebab.
3. Heat oil in pan and shallow fry these 4 nargis kebabs till browned all over. This took me around 8 minutes. Set aside.
4. Now onto the sauce. Heat 4 tbsp of the coconut oil in a saucepan. Add cinnamon stick, cloves, cardamom and fry for around 30 secs. Next add the onion and fry until golden brown along with the ginger and garlic. This takes around 5 minutes.
5. Next add the coriander, cumin, chilli and fry for a further minute. Next add the coconut milk yoghurt a tablespoon at a time. Once properly blended into the mixture, add the tomatoes and simmer for around a minute.
6. Now add the kebabs into the sauce and simmer for 25 minutes.
7. Garnish with fresh coriander and Enjoy