Lamb Seekh Scotch Egg Recipe

I was lay in bed the other night and was thinking about food – I am sure you have all been there too. Having found myself in a TikTok rabbit hole, I stumbled across the though of maybe adapting a British classic and putting my own little twist on it. Those intrusive thoughts won and the next day I was making a Lamb Seekh Scotch Egg.

Now, this is quite similar to a nargis kebab, however, the egg is runny on this one AND this includes breadcrumbs. Typically, the nargis kebab doesn’t include those two things.

I’ve made scotch eggs before with sausage meat and I will caveat that this is more difficult. Lamb mince is a lot more rugged and tough, meaning it’s harder to manipulate into shape, without bursting the egg. However, please do bare with it because the end results are most definitely worth it.

Don’t be tempted to blast this at 200°C in the air fryer – the mince will break and split! I made this mistake. Slow and steady wins the race on this one. You can deep fry these, but I don’t own a fryer whereas most people do now own an air fryer.

I enjoyed garnishing this with some yogurt, coriander and mint dip with also some freshly chopped coriander too. This is not essential, but it will add more depth of flavours to the dish.

To purchase my seekh kebab spice blend, click here.

Lamb Seekh Scotch Egg

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Servings 3 scotch eggs

Equipment

• Air fryer
• Rolling Pin

Ingredients

  

• 500 g lamb mince 20% fat works best
• 3 eggs
• 150 g golden breadcrumbs
• 5 tbsp Matt Cooper Bites Seekh Kebab Seasoning
• 1 tsp cumin seeds crushed

Instructions

 

• Add your eggs to boiling water and cook for six minutes. Once the six minutes is up, put the eggs in cold/ice water to stop them from cooking further.
• Add your breadcrumbs and crushed cumin seeds into a bowl. You can crush the cumin seeds by rubbing them between your thumb and your finger.
• Add 1/5 of your mince into a bowl and then 1tbsp of Matt Cooper Bites Seekh Kebab Seasoning to the mince and mix. Repeat this another four times.
• Take 1/3 of your seasoned mince and roll it out using a rolling pin. It will need to stretch enough to be able to cover the egg.
• Ensuring the eggs are now cold, peel them and make a little indent in the rolled mince to add them to.
• Carefully, manipulate the mince meat around the egg to form a ball shape. You may need a bit of water on your finger tips to ensure the egg is fully enclosed.
• Generously roll your scotch egg in the breadcrumbs – ensuring the mince is totally covered in breadcrumbs.
• Cook in the air fryer on 160°C for 16 minutes. Turn the egg over half way through.

Video