Indian Scotch Egg or Nargis Kebab

Ingredients

1. 1 Tbsp Flavourless Cooking Oil
2. 1 Tbsp Cumin Seeds
3. 1 Tsp Fenugreek Seeds
4. 2 small/medium Onions (250g): Finely Diced
5. 20g Ginger: Grated
6. 2 Garlic Cloves: Finely Diced and Crushed
7. 1 Tbsp Ground Corriander
8. 1/2 Tsp Kashmiri Chili Powder
9. 1/2 Tbsp Mango Powder
10. 1/4 Tsp Salt
11. 300g Ground Beef: I favour Rump Steak
12. 5 Eggs
13. 75g Breadcrumbs

Instructions

1. Heat the Oil in a heavy based pan over a medium high heat
2. Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two
3. Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden
4. Add the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely
5. Pre-heat your deep fat fryer to 170ºC
6. Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of force meat to wrap around the eggs
7. Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 minutes and immediately refresh in cold water
8. Peel the eggs carefully as they are very soft boiled they will be fragile so take your time
9. The divide the meat mixture into four 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
10. Bring up the edges of the cling film to wrap the meat 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
11. Repeat this process for the remaining eggs and then fry in a deep fat fryer for 5 minutes and serve warm