Nargisi Kofta
Submitted by Janey on September 8, 2019 - 6:40pm
Description:
Indian scotch egg
Ingredients:
1 Tbsp Cooking Oil
1 Tbsp Cumin Seeds
1 Tsp Fenugreek Seeds
250g Onions, Finely Diced
20g Ginger Grated
2 Garlic Cloves, Finely Diced and Crushed
1 Tbsp Ground Corriander
1/2 Tsp Kashmiri Chili Powder
1/2 Tbsp Mango Powder
1/4 Tsp Salt
300g Ground Lamb
5 Eggs75g Breadcrumbs
Course:
Side Dishes
Serves:
4
Oven Temp:
200 °C / 400 °F / Gas 6
Cooking Time:
Approx 20 - 25 mins
Method:
Heat the Oil in a heavy based pan over a medium high heat.
Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two.
Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden.
Throw in the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 min and set aside to cool completely.
Add the onion mixture to the ground lamb along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of meat to wrap around the eggs.
Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 mins and immediately refresh in cold water.
Peel the eggs carefully as they are very soft boiled they will be fragile.
Divide the meat mixture into 4 portions and flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle.
Bring up the edges of the cling film to wrap the mixture around the egg and then with wet hands remove the cling film and proceed to form the meat into a smooth covering around the egg.
Repeat this process for the remaining eggs and then bake for about 20 mins.