Lamb Keema Scotch Egg

Instructions

1. Blitz the spring onions, coriander, mint, and green chilli in the food processor, set aside.
2. Heat oil in a saucepan over medium heat, add the onion, and sauté until soft but not browned.
3. Add ginger, garlic and bay leaves, cook for a further 2 minutes, add the ground coriander and continue to cook for 2 minutes.
4. Add the yoghurt and sauté for another couple of minutes until the yoghurt starts to separate. 
5. Add the blitzed paste, turn the heat to a simmer and cook for another 10-15 minutes.
6. Add the lamb and salt, mix well, and cook for a few more minutes.
7. Turn off the heat and leave to cool, then refrigerate for 1 hour
8. After an hour, place 6 of the eggs in boiling water for 2 minutes to create a soft, runny egg, then refresh in iced water, and once cooled, carefully peel
9. If a firmer egg is preferred, then cook the eggs for 4 minutes
10. Once the lamb mix is fully cooled, divide it into 6 portions
11. Press one portion of the lamb flat between 2 pieces of cling film to form a thin round sheet of the lamb mixture
12. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
13. Refrigerate for 30 minutes to firm up the mince
14. Layouts the flour, 2 beaten eggs, and the panko breadcrumbs seasoned with garlic powder, cayenne pepper, salt, and pepper in separate containers.
15. Place each mince-wrapped egg into the flour and lightly coat it all over
16. Dust off any excess flour, then place into the egg mix, rolling to cover
17. Remove any excess, then finally roll in the breadcrumbs, making sure it is well and evenly coated
18. Deep fry in vegetable or sunflower oil heated to 190 degrees until golden brown and crispy
19. Drain on a wire rack for a couple of minutes
20. Season with a little more sea salt and serve straight away
21. Enjoy!