lunch · dairy-free
Curried lamb Scotch eggs
Jammy six-minute eggs wrapped in a lamb sausage spiked with Madras-style curry paste, crumbed and fried golden.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Boil 6 eggs for exactly 6 minutes 20 seconds, then plunge into ice water. Peel carefully.
-
2
Fry the shallots, garlic and ginger with the spices in a little oil for 2 minutes to make a paste. Cool, then mix into the lamb with the salt.
-
3
Divide the lamb into 6. Flatten each into a patty on plastic wrap, set an egg in the middle and wrap evenly, sealing well.
-
4
Roll in flour, then beaten egg, then panko.
-
5
Fry at 170°C (340°F) for 6-7 minutes until deep golden and the lamb is cooked through.
-
6
Rest 2 minutes, cut in half and serve with chutney.
