The Nargis kebab is essentially the predecessor to the scotch egg. It's a boiled egg coated in a spiced mince lamb mixture that is simply divine. Unlike the British version it doesn't have a breadcrumb coating but I found that by adding some breadcrumbs to the mixture it really improves the texture. If you make scotch eggs then this will be a simple variation for you but if its your first time then cooking them then this can be tricky.
Ideally you want to keep the yolk runny so only boil the eggs for 5-6 minutes, add them straight into a pan of boiling water. It's really important to then plunge them straight into ice water. This stops them cooking but also helps to peel the shells. They are very delicate so peel them carefully and you might want to boil and extra egg just incase.
Coating with the meat mixture can also be a little tricky - you have to treat them with delicate hands. Try to coat them all over, evenly with the mixture.
These are great to bake or deep fry, you can have them as a snack or a main meal, I love to serve these with a zingy mango kachumber, or you can even put them into a masala to make a curry too.
However you have them just enjoy them!