I love Scotch Egg so imagine my joy when I stumbled across something called a nargisi kebab that was described as an Inidan Scotch egg in an Indian Restaurant in the UK about 10 years ago… I had never seen it on a menu before and I have no idea if they are an old Indian recipe or not but I do know that they tasted delicious and that restaurant rapidly became my favourite place to get Indian food, as time past I did notice on other menus in other restaurants and it was one of those dishes that I just had to order. Naturally when I moved to Hungary then there was no more Nargisi Kebab and that made me a little grumpy so I did what any self respecting cook does when they miss something and that is try and replicate something they love. The Indian Scotch Egg I remember were all made with lamb, which is unfortunately very difficult to get your hands on in Hungary, so my meat of choice is beef and it works exceptionally well and after a few years of practice I settled on a recipe which I am delighted to share with you!
For those of you who do not know what a Scotch egg is then you are missing a treat, the traditional British Recipe is a hard boiled egg wrapped in a ‘sausage meat’ casing which has a golden bread crumb outer shell and they are tremendous. They make perfect picnic food and they have been part of my food favourite list as long as I can remember and I have been playing with them as part of a meal rather than a finger food with a still runny yolk for many years, you could of course boil your eggs a little longer than I do and then follow the recipe and pack them in a lunch box and send your kids to school with them… If of course you do not eat them all first. If you are cooking these to eat cold then I would also increase the spicing by around 25% as spices are notoriously milder in cold food than hot food.
I have deliberately kept the spices in my version of Indian Scotch Egg fairly mild as I wanted the flavours to be a compliment to the beefy flavour rather than a force for it to stand up to but if you are a fan of heavily spiced dishes feel free to boost them a little. These little balls of joy make me smile a great deal, and I am a sucker for a runny yolk on an egg especially when they are fresh and as they popped out of our chickens the morning of making this dish they really do not get any fresher. This dish really works well with a mint and Cucumber raita despite not being made of lamb, raita is a traditional indian side dish with as many variations as there are families or restaurants, however the one I favour consists of yogurt, sugar, lemon juice and tonnes of fresh mint.
Indian Scotch Egg or Nargis Kebab
I love Scotch Egg & I have been tring to replicate an Indian version, the Nargis Kebab for quite some time and by jove I think I have cracked it!
2Garlic Cloves: Finely Diced and Crushed.
1/2TspKashmiri Chili Powder.
300gGround Beef:I favour Rump Steak.
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
Add the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely
Pre-heat your deep fat fryer to 170ºC
Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix, this should give you approximately 550g of force meat to wrap around the eggs
Boil the remaining 4 eggs by placing them in rapidly boiling water for 4 minutes and immediately refresh in cold water
Peel the eggs carefully as they are very soft boiled they will be fragile so take your time
The divide the meat mixture into four 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 meat 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 and then fry in a deep fat fryer for 5 minutes and serve warm
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