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Sri Lanken Lamb Keema Scotch Eggs

Sri Lankan Lamb Keema Scotch Eggs

These oh so tasty more-ish treats are brought to you by one of our Super Fans Jack, who has been part of the A&O journey for a long time!

A modern take on a traditional classic, our Sir Lankan Curry Powder is the base which produces this mouth-watering Scotch Eegg, with a twist.

Ingredients

Method

Place the eggs into an already boiling pan for exactly 6 mins.
Remove after the 6 mins, and place into a bowl of ice water for a few hours to completely cool.
While the eggs are cooling mix the lamb mince with about 20g of Sri Lankan Curry Powder.
Peel the eggs, taking extra care as they are very fragile, but that's what we want to achieve a runny yolk! A little tip from experience is to boil a few spare eggs in case of and shell peeling disasters!
Take a ball of your lamb mince, and place on to some cling film, then flatten out into a disc and place an egg in the middle.
Gradually move and mould the mince around the egg eventually joining the ends together to seal them inside. Repeat 3 times.
Place some more Sri Lankan Curry Powder in a bowl, and roll the mince covered eggs in the flavoursome seasoning to coat the outside, then chill in the fridge for at least 1 hour.
Set up your BBQ indirect at 180°c and for extra flavour, I added some cherry wood to smoke.
Cook until they reach 70-72°c then place over direct heat to crisp up the outer side, making sure to turn to avoid burning. Your looking for 75°c or just over (no one wants undercooked mince around the egg.)
Remove, and rest for 15 mins then serve warm with mango chutney and raita. They are also just as amazing cold.

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