Lamb Kofta Scotch Egg
These lamb kofta scotch eggs are a twist on the British classic! Here, soft boiled eggs are wrapped in kofta spiced lamb then coated in breadcrumbs & deep fried until crispy.
Servings: 5 People
Equipment
- Deep Fat Fryer
- Digital Food Probe
Ingredients
Kofta
- 400 g Minced Lamb Shoulder
- 4 Cloves Garlic Grated
- 3 tbsp Fresh Mint Leaves
- 3 tbsp Fresh Coriander Leaves
- 1/2 tbsp Cumin Seeds Lightly Toasted
- 2 tsp Maldon Salt
- 1 tsp Smoked Paprika
- 1/2 tsp Freshly Cracked Black Pepper
- 1/4 tsp Chilli Flakes
Scotch Eggs
- 8 Large Eggs 5 For Boiling, 3 For Pané
- 100 g Panko Breadcrumbs
- 50 g Plain Flour
To Serve
- Guindilla Chillies To Serve
- 1 Batch Confit Garlic Mayo
Instructions
Lamb Kofta
- To make the lamb kofta mix, first place the lamb mince into a large mixing bowl. Next, grate the onion on a box grater, discard the liquid that comes off then add the grated onion to the lamb mince.
- Crush the cumin seeds in a pestle & mortar until fine then add to the lamb, along with the chilli flakes, smoked paprika, grated garlic, salt & pepper. Finally, finely slice the mint & coriander & add to the lamb.
- Now, with your hands, mix the lamb until well mixed, roughly 5-10 minutes. Cook a small amount of the mix in a frying pan, check the seasoning, & adjust accordingly. Place the kofta mix into an airtight container & refrigerate overnight.
Assembly
- The next day, cook 5 of the eggs for 6 ½ minutes in a pan of boiling water. Immediately place the cooked eggs into an ice bath & leave to cool completely.
- To prepare the pané station, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs. Beat the eggs with a fork then season each bowl with salt & pepper.
- Peel your eggs & place them onto a plate.Next, take the kofta mix out of the fridge & portion into 5 equally sized balls. Flatten each ball into a patty (roughly 5mm thick), place an egg into the middle & mould the lamb around it into a smooth ball.
- To pané, first roll the balls in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the balls back in the egg & then the breadcrumbs (double pané). Store the assembled Scotch eggs in the fridge until you're ready to cook them.
Cooking
- Preheat both an oven to 200°c/392°f & a deep fat fryer to 180°c/356°f.
- Once preheated, fry the scotch eggs in the fryer until a deep golden brown, this will roughly take between 6-8 minutes. You will have to do this in batches.Take the internal temperature of the scotch eggs with a food probe & if necessary, bake in the preheated oven until completely cooked (the lamb needs to be 75°c).
- Once cooked, cut each scotch egg in half, season the yolks with sea salt & freshly cracked black pepper. Serve with the confit garlic mayo & a guindilla pickled chilli.
Notes
1. Cooking In An Aga - Cook the boiled eggs on the boiling plate. If you need to bake the scotch eggs after frying, cooking in the baking oven on the second runners from the bottom.
2. Lamb Kofta - For the kofta, it's best to use lamb mince with a good amount of fat in, to prevent it drying out (15-20% fat is best!). If you're mincing your own lamb, I'd recommend using shoulder.
After making the kofta mix, cook a small amount in a frying pan to check the seasoning. Make sure to chill the lamb kofta mix overnight as well, to give the flavours chance to develop!
3. Deep Fat Fryer - If you haven't got a deep fat fryer, you could use a pan of vegetable oil heated up on the stove (do this really carefully!). I'd recommend using a food probe to check the temperature of the oil whichever method you use. Domestic deep fat fryers tend to not be completely accurate.
4. To Serve - I served my scotch eggs kebab style, with garlic mayo & a pickled chilli. Feel free to serve yours with whatever you like though! My confit garlic mayo recipe can be found here.