Indian Scotch Egg or Nargis Kebab

1 tbsp rice bran oil
1 tbsp cumin seeds
1 tsp fenugreek seeds
250 g onions, finely diced
20 g ginger, grated
2 garlic cloves, finely diced & crushed
1 tbsp ground coriander
½ tsp Kashmiri chilli powder
½ tbsp mango powder
½ tsp SIDS CRAZY SALT
¼ tsp salt
300 g ground beef
5 eggs
75 g breadcrumbs

Heat the oil in a heavy based pan over a medium/high heat. Add cumin and fenugreek seeds then fry until fragrant, approximately 1-2 minutes.
Add the onion, garlic and ginger then reduce the heat to a medium low setting and cook down until golden
Throw in the ground corriander, Kashmiri chilli, salt, mango powder, SIDS CRAZY SALT, stir and cook for a further 1 minute then set aside to cool completely.
Pre-heat your deep fryer to 170ºC.
Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix. This should give approximately 550 g of 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!
Divide the meat mixture into four portions and flatten out a single serving on a piece of cling film to a rough circle about 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 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 then fry in a deep fryer for 5 minutes and serve warm.