Indian eggs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground lamb |
| 1 | small | Onion(s), grated |
| 1 | small | Garlic clove(s), minced |
| ½ | cup | Presoaked #1 fine bulgur |
| 2 | tablespoons | Parsley, minced |
| 1 | teaspoon | Cilantro, minced |
| ¼ | teaspoon | Tabasco sauce |
| Salt and pepper to taste | ||
| 1 | teaspoon | Lemon juice |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 69 | ||
| ¼ | teaspoon | Ground cumin seeds |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Ground coriander seeds |
| 1 | small | Egg, lightly beaten |
| Butter to grease pan | ||
| 3 | Hard-cooked eggs | |
| 2 | teaspoons | Butter, cut in small pieces |
Directions
In a medium bowl, mix together the lamb, onions, garlic, bulgur, parsley, cilantro, Tabasco, salt and pepper, lemon juice, spices, and beaten egg. preheat the oven to 400øF and butter a medium oven-to-table baking pan. divide the meat mixture into three equal parts. Wet your hands in cold water and with each part of meat cover each egg to enclosed it completely. Place in the prepared baking pan.
Dot each "egg" with butter and bake for 20-25 minutes. Cool slightly and slice each egg in half lengthwise. Spoon plain yogurt or cucumber raita over each egg. Serve at room temperature.
Submitted By DIANE LAZARUS On 10-17-95