Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Lamb Vindaloo Scotch Eggs
Lamb Vindaloo Scotch Eggs put a fiery, flavour-packed spin on a pub classic. Soft-boiled eggs are wrapped in seasoned lamb mince with vindaloo paste, ginger, garlic and fresh coriander, then coated in crisp golden breadcrumbs.
The result is crunchy on the outside, juicy and aromatic in the middle, and rich with warm spice throughout. Serve them warm with mint yoghurt or mango chutney for a cooling contrast, plus a crisp side salad for an easy sharing plate. They are ideal for party platters, weekend snacking, or slicing into wraps when you want something bold and a little different.
Method
25m10m35m
- Boil 2 eggs for 7 minutes for a slightly jammy yolk, then cool in cold water, peel and set aside.
- In a bowl, mix lamb mince, red onion, garlic, ginger, vindaloo paste, coriander, salt and pepper until evenly combined.
- Divide the lamb mixture into 2 equal portions.
- Flatten each portion into a patty and wrap around one boiled egg, sealing fully with no gaps.
- Roll each wrapped egg in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs.
- Heat oil in a deep pan to 170°C.
- Carefully lower in the eggs and fry for 6–8 minutes, turning for an even golden crust.
- Drain on kitchen paper, rest briefly, then slice and serve warm.
Ingredients
- 1 1/2 tbsp Vindaloo Curry Paste
- for deep frying Vegetable Oil
- 1/2 Red Onion finely chopped
- 50 g Plain Flour for coating
- 1 tsp Ginger grated
- 300 g Lamb mince
- 100 g Panko Breadcrumbs
- Black Pepper, to taste
- Salt, to taste
- 4 Egg 2 boiled, 2 beaten for coating
- 1 tbsp Coriander finely chopped
- 2 cloves Garlic minced
Notes
Adjust the heat by increasing or reducing vindaloo paste, or swap for a milder curry paste.
For runnier yolks, boil the eggs for 6 minutes, but handle them gently when wrapping.
Serve with mint yoghurt or mango chutney to balance the spice.
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