Indian Spiced Scotch Eggs with Lamb Keema

Ingredients

• 6 Eggs
• 500 g Ground Lamb
• 1 tbsp Garam Masala
• 1 tbsp Ginger-Garlic Paste
• 1 cup Crushed Pork Rinds
• 1 tsp Turmeric
• 2 cups Oil for frying

Instructions

1. 1

   Boil 4 eggs for exactly 6 minutes, then shock in ice water and peel carefully.

2. 2

   Mix lamb with garam masala, ginger-garlic paste, turmeric, and salt.

3. 3

   Divide lamb into 4 portions; flatten into thin discs.

4. 4

   Wrap each soft-boiled egg in the lamb mixture, ensuring no gaps.

5. 5

   Dredge the meat-wrapped eggs in whisked egg (using the remaining 2 eggs) and then coat in crushed pork rinds.

6. 6

   Deep fry at 350°F (175°C) for 5-7 minutes until lamb is cooked through.

7. 7

   Drain on paper towels and slice in half to reveal the runny yolk.