Root ginger 2.5cm (1in) piece, peeled and finely chopped
Small green chilli 1, deseeded and finely chopped
Curry paste 2 tbsp
Frozen peas 50g (2oz), thawed and mashed
Fresh coriander large handful, freshly chopped
Plain flour 50g (2oz)
Fresh or dried breadcrumbs 75g (3oz)
Sweet chilli mayonnaise and green salad to serve (optional)
Put 4 eggs in cold water, bring to the boil, reduce heat and simmer for 3-4 minutes. Drain and transfer to a bowl of ice-cold water.
In a large bowl, mix together lamb, garlic, ginger, chilli, curry paste, peas and coriander; season. Divide into 4 equal portions.
Carefully peel boiled eggs and press an egg into the centre of each portion of lamb mixture, then gently wrap mixture around each egg until encased in mixture of 1cm (½in) even thickness. Preheat oven to 200°C/180°fan/Gas 6.
In a bowl, beat remaining egg. Put beaten egg, flour and breadcrumbs into separate small bowls. Dip each lamb portion into flour, then egg, then breadcrumbs to coat. Transfer to a lightly greased roasting tin and bake for 25 minutes. Serve with sweet chilli mayonnaise and a green salad, if you like.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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