- 150g Lamb seekh kebabs
- hard-boiled eggs, 1 per person, peeled
- chickpea flour, for dusting
- 1 egg, beaten
- toasted breadcrumbs, for coating
- vegetable oil, for frying
- For each egg, roll out 150g minced lamb mixture between two layers of cling film, so that it is about 5mm thick, and flat. Remove the top layer of cling film and place a hardboiled egg in the middle. Using the bottom sheet of cling film, bring the meat up and form it around the egg.
- Dust in the chickpea (gram) flour then coat in the beaten egg and roll in the breadcrumbs until fully coated. (This work can all be done ahead of time for ease. Just place the coated koftas on a plate, cover with cling film and store in the fridge.)
- When ready to cook, pour about a 5cm depth of oil into a wok and heat over a high heat. When a few breadcrumbs sizzle immediately when thrown in, it is ready. Lower a nargisi kofta into the oil and fry all over for about 3 minutes until nicely browned. Remove with a slotted spoon to a plate lined with kitchen paper, and repeat until all the koftas are fried.
- To finish, preheat the oven to 200°C or prepare your barbecue for indirect cooking. If refrigerated, remove the koftas from the fridge to come to room temperature. Place the fried koftas on a baking tray and roast in the oven or barbecue for about 7 minutes – the meat should already be cooked from the frying, so the oven or barbecue roasting will just warm them through.
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