Narges Kebab is often compared to a 'Scotch Egg', but instead of breadcrumbs, it relies on a juicy, seasoned meat mixture with Afghan spices. The kebab is typically served with Chalau rice or Naan bread.
Hard boil 4 eggs (about 8-10 minutes), cool them in cold water, peel, and dry them.
In a large bowl, mix the ground meat, grated onion, coriander, turmeric, cumin, salt, and pepper. Knead thoroughly until the mixture becomes sticky.
Divide the meat mixture into 4 equal parts. Spread each part onto your palm and wrap it around one egg. The meat must completely cover the egg. Press firmly to form a tight ball.
Heat oil in a large pot or pan. Sear the meat balls on all sides until golden brown. Set them aside.
In the same oil, sauté the chopped large onion (about 8-10 minutes) until it turns a deep golden-brown colour. Add the garlic and turmeric, heating for 1 minute.
Add the tomato paste, stir, and fry briefly.
Pour hot water or broth over the mixture (about 2 cups), season with salt and pepper. Bring the sauce to a boil.
Carefully place the seared meat balls back into the sauce. Reduce the heat to low, cover, and simmer for 40-50 minutes, until the meat is thoroughly cooked and the sauce is thick.
Narges Kebab should be served in bowls with the sauce, ideally cut in half (carefully!) with a sharp knife to reveal the yellow 'narcissus' inside.
Serve with Chalau rice or Naan bread.