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.
- 4 Large chicken eggs at room temperature
- 450g Lamb Mince (10% fat)
- Sri Lankan curry powder rub
- 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.