Indian Style Scotch Eggs!

There is a proper name for these, but I cannot for the life of me remember (plus it doesn't quite paint the mental image of them.)
I love a good picnic snack, and picky teas and buffets were the best thing about growing up, so I love to make food you can eat with your fingers from a paper plate! 

It's a dead simple recipe, and it is meant to be deep fried to get an all over colour and even shape, but since I don't own a fryer, they had to be oven baked. It did work out very well, a bit flat bottomed but tasty none the less. 

Makes 3 Eggs

Ingredients

• 4 eggs
• 400g of minced lamb
• 1&1/2 Cups sesame seeds
• 1 cup flour
• 2 tsp garam masala
• 1 tsp ground coriander
• 2 tsp mild chilli powder
• 1 tsp garlic
• 1/2 tsp salt
• 1/2 tsp black pepper

Method

• Mix the garam masala, corriander, chilli, garlic salt and pepper in with the mince and shove it in the fridge for a few hours to marinate.  

•  About half an hour before your meat is ready to come out of the fridge, put three of the eggs on to boil. Don't fully hard boil them though, when the egg gets cooked again it will finish the yolk off with out making it too dry

•  When the eggs are done, put them into cold water to cool them down a bit and take the shells off (if you are allowed to, in my house its a job people seem to all enjoy)

• Line a baking tray with tin foil and lightly grease it 

• Take the fourth egg, crack it into a bowl and beat it

• Sprinkle the flour onto one plate and the sesame seeds onto another

• Split the meat into three even sized lumps and flatten out like a burger

•  Roll an egg in flour and then wrap the meat around it so that it is smooth, even and sealed. If you don't have it sealed the egg white will go rubbery when you cook them out 

• Roll your covered egg in the flour, followed by the beaten egg, your hands will get very messy, but the messier your get, the tastier the outcome!

• Roll the floured and egg-washed giant meatball in the sesame seeds and place on the oven tray

• Bake in the oven for 20 minutes until the meat it cooked through

This can be served as part of a curry night as a side dish, or just something different in the picnic basket!