Indian Spicy Mutton In Egg Sauce Recipes

Steps:

• Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.
• Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a bowl and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.
• Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they're completely enclosed. Put the flour, egg and breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.
• Heat a heavy-based pan or wok no more than half-full with the vegetable oil, to 160C or until a cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Steps:

• Heat oil in a large flat-bottomed pan.
• Add aniseeds, cloves, cinnamon stick, garlic, ginger, curry leaves and the onion.
• Stir-fry for 8 minutes until the onions turn brown.
• Add the meat and salt and mix well.
• Cover and cook for 10 minutes.
• Mix in turmeric powder and water{as required} to cook the mutton.
• Now, carefully extract the thick milk from the coconut.
• Beat an egg in a bowl until light and fluffy.
• Add the thick milk to it.
• Beat again.
• Squeeze lemon juice into this egg mixture.
• Pour this mixture on the meat.
• Allow this curry to come to a boil.
• Boil the potatoes separately until tender.
• Cut them into 4 pcs.
• each.
• Add the chopped potatoes to the meat gravy.
• Cover and cook on low flame until the gravy thickens.
• Remove from heat.
• Serve hot with rotis or biryani.
• Enjoy!