Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs (for centers)
- 1 lb (454 g) ground lamb
- 1 small yellow onion, finely minced (about 1/2 cup / 80 g)
- 2 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tbsp neutral oil, divided
- 2 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt, plus more for water and seasoning
- 1/2 tsp black pepper
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
- 2 tbsp plain breadcrumbs (to help bind)
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 1/2 cups (75 g) panko breadcrumbs
- 1/2 tsp curry powder (for panko, optional)
- Neutral frying oil (about 1 1/2 qt / 1.4 L), for deep frying
Do This
- 1. Soft-boil 6 eggs for 6 minutes, ice-bath 10 minutes, peel, and chill.
- 2. Sauté onion in 1 tbsp oil, cool, then mix with lamb, spices, cilantro, lemon, and breadcrumbs.
- 3. Divide lamb into 6 portions; wrap each peeled egg completely.
- 4. Bread: flour, beaten eggs, then panko (season panko with curry powder if you like).
- 5. Chill breaded eggs 15 minutes to help them hold together.
- 6. Fry at 350°F (175°C) for 5–6 minutes until deep golden and lamb reaches 160°F (71°C).
- 7. Rest 5 minutes, then serve warm (great with chutney or yogurt sauce).
Why You’ll Love This Recipe
- Bold, spiced curried lamb around a soft, jammy egg for a seriously satisfying bite.
- Portable and party-friendly: perfect for picnics, packed lunches, or game-day snacking.
- Extra-crispy panko crust with a juicy, flavorful filling.
- Make-ahead friendly: chill, fry, and reheat without much fuss.
Grocery List
- Produce: yellow onion, garlic, fresh ginger, cilantro, lemon
- Meat: ground lamb
- Dairy: (optional for serving) plain Greek yogurt
- Pantry: eggs, neutral oil (canola/vegetable/peanut), all-purpose flour, panko breadcrumbs, plain breadcrumbs, curry powder, garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, kosher salt, black pepper, (optional for serving) mango chutney
Full Ingredients
For the Soft Eggs
- 6 large eggs
- 1 tbsp kosher salt (for the boiling water)
- Ice and cold water (for an ice bath)
For the Curried Lamb Wrap
- 2 tbsp neutral oil (canola/vegetable), divided
- 1 small yellow onion, finely minced (about 1/2 cup / 80 g)
- 2 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 lb (454 g) ground lamb
- 2 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper (use 1/2 tsp if you want it spicy)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
- 2 tbsp plain breadcrumbs (to help bind and reduce cracking)
For Breading
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1 1/2 cups (75 g) panko breadcrumbs
- 1/2 tsp curry powder (optional, for color and extra aroma)
For Frying
- Neutral frying oil (about 1 1/2 qt / 1.4 L, enough for 2–3 inches depth in a medium pot)
Optional Yogurt-Chutney Sauce (Great for Serving)
- 1/2 cup (120 g) plain Greek yogurt
- 2 tbsp mango chutney
- 1 tsp lemon juice
- 1 tbsp finely chopped cilantro
- 1/4 tsp kosher salt
Step-by-Step Instructions
Step 1: Soft-boil the eggs and chill
Fill a medium saucepan with water and bring to a steady boil over high heat. Stir in 1 tbsp kosher salt.
Lower in 6 large eggs (a slotted spoon helps prevent cracking). Keep the water at a gentle boil and cook for 6 minutes for a soft, jammy center.
Immediately transfer the eggs to an ice bath (a bowl of cold water packed with ice) for 10 minutes. This stops the cooking and makes peeling much easier.
Peel carefully, then refrigerate the peeled eggs while you prep the lamb. Cold eggs are firmer and much easier to wrap.
Step 2: Cook the aromatics
Heat 1 tbsp neutral oil in a skillet over medium heat. Add the finely minced onion and cook, stirring often, until softened and lightly golden, 6–8 minutes.
Add the garlic and ginger and cook for 30 seconds, just until fragrant. Scrape into a bowl and let cool for 10 minutes. (Warm aromatics can make the lamb mixture sticky and harder to shape.)
Step 3: Mix the curried lamb
To the cooled onion mixture, add the ground lamb, curry powder, garam masala, cumin, coriander, turmeric, cayenne, kosher salt, black pepper, cilantro, lemon juice, and 2 tbsp plain breadcrumbs.
Mix with clean hands until evenly combined, about 45 seconds. Don’t overwork it; overmixing can make the meat layer dense.
Divide into 6 equal portions (about 2.7 oz / 77 g each).
Step 4: Wrap each egg with curried lamb
Lightly oil your hands with the remaining 1 tbsp oil to prevent sticking. Flatten one lamb portion into a thin oval, about 5 inches wide.
Place one peeled egg in the center. Gently wrap the lamb around the egg, pinching seams closed and smoothing until the egg is fully covered with an even layer (aim for about 1/4-inch thickness).
Repeat with the remaining eggs. If the mixture feels soft or sticky, refrigerate the wrapped eggs for 10 minutes before breading.
Step 5: Set up a tidy breading station
Prepare three shallow bowls:
Bowl 1: Combine 1/2 cup flour with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Bowl 2: Beat 2 eggs until smooth.
Bowl 3: Mix 1 1/2 cups panko with 1/2 tsp curry powder (optional but delicious).
Step 6: Bread the scotch eggs and chill
Working one at a time, roll a lamb-wrapped egg in the seasoned flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then press into the panko until evenly coated.
Place on a plate or tray and repeat with the remaining eggs.
Refrigerate the breaded eggs for 15 minutes. This quick chill helps the coating adhere and reduces the chance of splitting in the fryer.
Step 7: Fry until crisp and cooked through
Pour frying oil into a heavy pot (Dutch oven works great) to a depth of 2–3 inches. Heat to 350°F (175°C). (Use a thermometer for accuracy.)
Fry in batches of 2–3 to avoid crowding. Carefully lower each egg into the oil and fry, turning occasionally, until deep golden brown, 5–6 minutes.
For food safety, ensure the lamb reaches an internal temperature of 160°F (71°C). If needed, you can finish undercooked batches in a 375°F (190°C) oven for 5–7 minutes.
Transfer to a wire rack or paper towel–lined tray and rest for 5 minutes before cutting (this helps keep the crust crisp and the juices settled).
Step 8: Mix the quick sauce and serve
If using, stir together Greek yogurt, mango chutney, lemon juice, cilantro, and salt.
Serve the lamb scotch eggs warm or at room temperature, halved to show the soft yolk. The yogurt-chutney sauce on the side is especially good with the curry spices.
Pro Tips
- For a reliably soft center: Boil the eggs for 6 minutes, then chill thoroughly. Starting with cold, peeled eggs keeps the yolks from overcooking during frying.
- Seal the lamb well: Any gaps or thin spots can split in the fryer. Pinch seams firmly, then smooth with lightly oiled hands.
- Chill before frying: Don’t skip the 15-minute chill after breading; it dramatically improves structure and crunch.
- Keep oil temperature steady: Aim for 350°F (175°C). Too hot browns before the lamb cooks; too cool makes them greasy.
- Use panko for crunch: Panko gives a crisp, shattery crust that stays crunchy longer than fine breadcrumbs.
Variations
- Herby mint-lamb version: Swap cilantro for 2 tbsp chopped mint and add 1 tsp ground fennel to the lamb.
- Extra-spicy masala: Increase cayenne to 1/2 tsp and add 1 tbsp finely chopped green chili to the lamb mixture.
- Oven-finish for guaranteed doneness: Fry for 3–4 minutes until light golden, then bake at 375°F (190°C) for 8–10 minutes until the lamb hits 160°F (71°C). (Yolks will be slightly more set.)
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a wire rack over a baking sheet at 375°F (190°C) for 12–15 minutes, or until hot in the center (aim for at least 165°F / 74°C when reheating leftovers). To make ahead for parties, you can boil and peel the eggs up to 2 days in advance and keep them refrigerated. You can also wrap and bread the eggs, then refrigerate (covered) for up to 24 hours before frying. Freezing is possible: freeze fully cooked and cooled scotch eggs, wrapped well, up to 2 months; reheat from frozen at 400°F (205°C) for 18–22 minutes (yolks will be more set after freezing and reheating).
Nutrition (per serving)
Approximate per 1 scotch egg (without sauce): 480 calories, 25 g protein, 22 g carbs, 32 g fat, 2 g fiber, 720 mg sodium. Values vary by exact oil absorption and ingredient brands.
