Scotch eggs with cocktail dip and cilantro peanut dip
A British classic dish but here I am adding slight Indian twist by using spices in the lamb mince
Scotch eggs with cocktail dip and cilantro peanut dip
A British classic dish but here I am adding slight Indian twist by using spices in the lamb mince
Open in Cookpad AppSteps
- 1
Peel the boiled eggs and leave to cool down.
- 2
In the lamb mince mix ginger and garlic paste, garam masala powder, degi mirch powder and salt. Mix everything really well.
- 3
Knead the lamb mince with hands for 5 minutes to make it smooth.
- 4
Leave the lamb mince to chill in the refrigerator for 30 minutes.
- 5
Take out the lamb mince and divide into two equal balls.
- 6
Cover each egg with one ball of lamb mince and leave to chill for 30 minutes in the refrigerator.
- 7
Take out the lamb mince coated eggs and roll gently in the bread crumbs. No need to force too much of bread crumbs on it. But make sure to have even and thin coating of crumbs all over.
- 8
Deep fry in medium hot oil till the lamb mince gets cooked and the crumbs get an even golden colour.
- 9
Slice and serve with the dip. Recipes of dips have been covered by me in earlier posts.
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