AuthorPaul MerrickCategoryMains, StartersThese can be served as a starter if coated in bread crumbs, or as a main course with a suitable sauce if left uncoated.
Heat the Oil in a heavy-based pan over a medium-high heat.
Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two.
Add the Onion, Garlic and Ginger then reduce the heat to a medium-low setting and cook down until golden.
Throw in the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 min and set aside to cool completely.
Add the onion mixture to the ground lamb along with a single egg and the breadcrumbs, and mix, this should give you approximately 550g of meat to wrap around the eggs.
Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 mins and immediately refresh in cold water.
Peel the eggs carefully as they are very soft boiled they will be fragile.
Divide the meat mixture into 4 portions and flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle.
Bring up the edges of the cling film to wrap the mixture around the egg and then with wet hands, remove the cling film and proceed to form the meat into a smooth covering around the egg.
Repeat this process for the remaining eggs, then bake for about 20 minutes at 200°C.
