You may well of had this dish in an Indian restaurant, which is known as a Nargisi kebab or Nargissi kofta ke bahar. Anyway it’s not really a kebab as such except that the meat around the egg is kofta like, it’s more of a Scotch egg with Indian spices in my eyes. I’ve had this dish of varying standards in Indian restaurants and rather like our own scotch egg it can be anything from very good to shocking. Whenever I order one of these my friend Hardeep Sing-Kohli springs to mind. He’s Indian with a Scottish accent and always wears the most fantastic coloured Turbans and of course tells the occasional good joke. You can serve this with minted yoghurt or a fresh chutney like coconut, tamarind or coriander.
4 Burford Brown hens eggs or Gladys May duck eggs soft boiled for 5-6 minutes, cooled in cold water and peeled
400g minced lamb or mutton (containing about 20% fat)
1 small onion, peeled, halved and very finely chopped
2 cloves of garlic, peeled and crushed
1 small red chilli, finely chopped
1tbls freshly grated ginger
1tbls ghee or vegetable oil
3tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
2tbls chopped coriander
Flour for dusting
1 Burford Brown egg, beaten
50-60g fresh white breadcrumbs
Gently cook the onion, garlic, chilli and ginger in the ghee for 2-3 minutes, stirring every so often until softened. Add the cumin, ground coriander and turmeric and continue cooking for another couple minutes on a medium heat then remove and leave to cool. Mix the spices with the minced lamb and coriander and season. Divide the meat into 4 balls and flatten them into patties. Wrap the meat carefully around each of the eggs evenly, moulding it with your hands.
Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 8cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Serve hot, cold or at room temperature.