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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have this recipe from an indian cooking book... and these are ideal for taking on a picnic, because they are dry. Ingredients:
1 pound lean ground lamb |
1 small onion, finely chopped |
1 fresh chili, finely chopped |
1 tsp finely chopped fresh ginger root |
1 tsp crushed garlic |
1 tsp ground coriander |
1 tsp garam masala |
1 tsp salt |
1 1/2 tbsp gram flour |
7 eggs, 6 of them hard - boiled and shelled, 1 beaten. |
oil, for deep - frying |
Directions:
1. Place the lamb, onion, and green chili in a bowl and mix together. Transfer mixture to a food processor and work until well ground.
2. Remove the mixture from the food processor and add ginger, garlic, ground coriander, garam masala, salt, gram flour, and the beaten egg. Combine the mixture together with your hands.
3. Divide the mixture into 6 equal portions. Roll each portion out to form a flat patty, about 1/4 inch thick. place a hard - boiled egg in the middle of each patty and wrap the meat mixture around the egg to enclose it completely. When all 6 eggs have been covered, set aside in a cool place for 20 - 30 minutes.
4. Meanwhile, heat the oil in a deep skillet. gently drop the meat coated eggs into the oil and fry for 2 - 4 minutes, or, until golden brown.
5. Using a slotted spoon, remove the meat - coated eggs from the oil, transfer to paper towels, drain and serve
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