Recipe for Lamb Wrapped Eggs with a Curry Sauce
- 450g (1lb) very finely minced lamb teaspoon ground cloves
- A generous pinch cayenne pepper
- A generous pinch ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoons finely chopped coriander or parsley leaves
- Freshly ground pepper
- 2 onions, finely chopped
- 2 cloves of garlic finely chopped
- A thumb-sized piece of fresh ginger, peeled and chopped
- 8 small hard-boiled eggs, peeled
- 6 crushed cardamom pods
- 2 bay leaves
- A generous pinch of dried crushed red chilli (optional)
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tomatoes, finely chopped
- 1 level tablespoon plain flour
- 2 teaspoon redcurrant jelly
- 250ml water
- 5 tablespoon coconut milk or just cream
- A squeeze of lemon juice
Mix all the ingredients for the lamb mixture together, using your hands to mulch everything together thoroughly.
Lightly roll the dry hard-boiled eggs in a little seasoned flour. Place a large sheet of cling film onto a work surface and lightly dust with flour.
Place the lamb mixture into the middle of the cling film, top with another sheet of cling film and roll out to about 5mm (1/4 in) thick.
Remove the top layer of cling film and divide into eight pieces. Lift and carefully wrap each egg. Now with damp hands you will achieve a perfect smooth finish. Set aside or put into the fridge to harden.
The longer you can leave these uncooked wrapped eggs the better as this helps stop the lamb mixture from shrinking when cooked.
Meanwhile, heat a little oil in a large pan, add the chopped onions and garlic and cook gently until softened.
Then add all the spices including the bay leaves and chopped tomatoes and continue to cook for another minute or two.
Add the flour, cook again stirring continuously for a minute. Then add the water. Stir in the redcurrant jelly and coconut milk/cream.
Bring up to a simmer and allow this sauce to bubble gently for about 15 minutes, stirring occasionally.
Heat a little oil in a large frying pan and carefully fry the wrapped eggs until lightly browned all over (I cook them in two batches) and transfer into the curry sauce.
Finish cooking them in the sauce, uncovered, for about 25 minutes, occasionally basting with the sauce and turning them over from time to time.
Taste the sauce and adjust the seasoning adding a little lemon juice. When ready, halve the eggs and spoon the sauce around them.
Serve with plain boiled rice and a salad.