3.4/5 rating (32 votes)

Nargis Kebabs

Indian Scotch Eggs

Heat Mild
Serves 4
Dietary Info LACTOSE-FREE
Prep 15 mins
Cook 30 mins

Spiced Indian scotch eggs are simply delicious - this is one you have to try!

Hari says
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!

Ingredients
Method

250g lamb mince
1 tbsp oil
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 onion, very finely chopped
2 cloves of garlic
1 tbsp fesh ginger, grated
2 green chillies
Handful of fresh coriander
1 tsp coriander seeds, crushed
1 tsp garam masala
1 tsp Kashmiri chilli powder
1 tsp salt
1 tsp chaat masala
4 eggs,
1 egg, beaten
55g breadcrumbs
Oil for frying

Method

Finely chop the onion and garlic, green chilli, coriander then grate the ginger.Keep them all separate.
Heat the oil in a pan over a medium high heat. Add the cumin and fenugreek seeds and fry until fragrant.
Add the onion and cook for a minute then add in the garlic. Once golden remove from the heat and set to one side to cool down.
Place the minced lamb in a bowl and add the grated ginger, chopped chillies, crushed coriander seeds, garam masala, Kashmiri chilli, salt, fresh coriander and chaat masala.
Once cooled add the onion mixture and mix everything together along with one beaten egg and the breadcrumbs.
Pre-heat your oil to 170ºC

For the eggs

Boil 4 eggs by placing them in boiling water for 5 minutes and then plunge into ice cold water. This will give a runny yolk but you can cook for longer if you prefer.
Gently, peel the eggs. They will be very soft and delicate so do this carefully.
Divide the meat mixture into four portions.
Flatten out one portion on a piece of clingfilm or oiled baking parchment to a circle about 5mm thick. Put a shelled egg in the middle.
Bring up the edges of the cling film up to wrap the meat mixture around the egg. Gently cover the egg with the meat. Remove the cling film and with a wet hand smooth the meat covering out. Repeat with all the other eggs. Place these in the fridge to firm up for a little while.
Fry in a deep fat fryer for 5-7 minutes until golden and crisp or bake at 220C in the oven for 15 minutes.