Nargis kebabs Recipe
- 5 free-range eggs, plus 1 egg yolk
- 250g minced beef or lamb
- 2 garlic cloves, peeled, crushed
- 2.5cm/1in piece root ginger, peeled, grated
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp ground cloves
- 1 tbsp cornflour
- salt
- 2 tbsp flour
- 2 tbsp sesame seeds
- vegetable oil for shallow frying
- Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside.
- In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt.
- Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed.
- Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds.
- Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
