This is a fabulous recipe from the Patak's Curry Club.
Here at the Patak’s Curry Club you’ll find all the inspiration you need to make mouth-watering dishes to share and enjoy with family and friends.
Discover fantastic new and exclusive recipes and recommendations from our expert Taste Panel, made up of UK-based food and drink connoisseurs to ensure your experience of Indian food remains second to none. Headed up by our very own Anjali Pathak, our panel of experts includes MasterChef 2010 winner Dhruv Baker and award-winning wine expert Susy Atkins.
Ingredients
250 g lamb mince
8 quail eggs / 4 hens eggs
2 tablespoons Patak’s Rogan Josh Paste
1 tablespoon fresh coriander, chopped
1 Patak’s Naan Bread ( I like Garlic and Coriander)
2 tablespoons plain flour
1 hen’s egg, beaten
oil for deep-frying
salt, to taste
chives, to garnish
For the dips:
1 egg yolk
1 teaspoon white wine vinegar
½ teaspoon French mustard
½ teaspoon sugar
150 ml vegetable oil
1 clove garlic, chopped
pinch of coarse sea salt
pinch of white pepper
1 tablespoon Patak’s Brinjal Pickle
1 tablespoon thick Greek yoghurt
1. Heat the oil to 180C.
2. In a bowl mix together the lamb mince, Patak’s Rogan Josh Paste and fresh coriander.
Whilst the lamb is marinating, boil the eggs. Add the eggs to simmering boiling water and cook for 1 minute. Remove from the heat and leave in the water for 30 seconds for quail eggs and 6 minutes for hens eggs. Remove carefully and plunge them into ice-cold water.
3. Carefully peel the eggs by gently tapping them on a hard surface before removing the shell. Set aside.
4. Grate the Patak’s Naan Bread on a grater so they resemble breadcrumbs.
5. Take 1 tablespoon of spiced lamb and flatten it in the palm of your hand.
6. Put a soft-boiled egg in the centre. Gently wrap the spiced lamb around the outside of the egg until all the egg is sealed inside.
7. Roll in a little plain flour and dip in the beaten egg.
8. Roll in the naan breadcrumbs. Repeat until all the eggs are coated.
9. Fry the Indian scotch eggs for 4 – 5 minutes until golden brown. Drain on absorbent paper.
This recipe is a wonderful starter or snack and taste great with homemade dips. It can easily be made for vegetarians by substituting the lamb with mashed potatoes.
Serves 4
Anjali’s Tip: If you don’t have time to make your own mayonnaise then just mix the crushed garlic with shop bought mayo.
Wine recommendation from Susy Atkins: Errazuriz Pinot Noir 2009, Chile
Tasting Note: Soft, juicy and fresh wine, aromatic with red-berry flavours. A red is needed because of the lamb and the spicy Patak's Rogan Josh paste here, however, it's important not to start several courses of your supper with a heavy wine; neither will it suit the lovely Indian Scotch Egg. Pinot Noir's lighter, smooth flavours provide the solution, and here is a popular, highly modern Chilean version of this fashionable grape variety. Serve very slightly cool.
For more Curry Club Recipes visit Patak's
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