Bangla egg-stuffed mutton chops

Ingreadient

• 8 medium free-range eggs
• 50g ghee or clarified butter
• ½ tsp black onion seeds
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• 3 bay leaves
• 1 onion, finely chopped
• 500g mutton or lamb mince
• 1 carrot, peeled and finely chopped
• 2 tsp sea salt
• 2 tsp red chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 50g fine green beans, finely chopped
• 1 cooked beetroot, peeled and coarsely grated
• 10g raisins
• ½ tsp sugar
• 1 medium potato, peeled, boiled and coarsely grated
• 2 tsp garam masala
• 3cm piece ginger, peeled and finely chopped
• 2 green chillies, finely chopped
• 50g plain flour, plus extra to dust
• 100g dried breadcrumbs
• Vegetable oil to deep-fry
• Chutneys or ketchup mixed with a little mustard to serve

Instruction

1. Bring a large pan of salted water to the boil, then carefully lower in 6 of the eggs. Cook for 6 minutes, then drain and chill in cold water.
2. Meanwhile, heat the ghee in a deep, heavy-based wok or frying pan. Add the seeds (onion/fennel/cumin) and bay leaves; when they crackle, add the chopped onion and cook for 8-10 minutes, stirring regularly, until light golden.
3. Add the mince and carrot and cook for another 6-8 minutes, stirring throughout and breaking up any clumps of meat. Add the salt, chilli powder, coriander and cumin, cook for another 5 minutes, then add the beans, beetroot and raisins and cook for another 2-3 minutes.
4. Add the potato and cook for another 3-4 minutes, always stirring, then finish with the garam masala, ginger, chillies and flour. Cook for a final few minutes, then leave to cool.
5. Divide the cooled mixture into 6 equal portions. Peel the eggs, then use your hands to encase each egg in the mince mixture, making them smooth and spherical. This can be quite fiddly at first, but you can use a sheet of baking paper to help and make sure you pack the mince mixture tightly as you work.
6. Whisk the 2 remaining eggs in a shallow bowl, fill another small shallow bowl with flour and put the breadcrumbs on a wide plate. Dip each coated egg in the flour, then the whisked egg and finally the breadcrumbs, ensuring they’re completely covered. Put in the fridge to chill and firm up before frying.
7. Fill a large saucepan two-thirds deep with vegetable oil and bring to 170°C. Working in batches, deep-fry the eggs for 5-6 minutes until golden brown, then drain on kitchen paper (ensure the oil is back up to temperature between batches). Serve hot with chutneys or tomato ketchup mixed with a little mustard.