Lazzat-ul-Taam Scotch Eggs with Tadka Yoghurt and Spicy Tomato Jam

The screw pine forests on the banks of the river Ghagara are the perfect muse for this quintessentially Lucknowi masala. Not unlike the forest, the lazzat-ul-tam is shrouded in mystery, with every layer uncovering another. The poetry of the Lucknowi Nawabs, undoubtedly influenced by their natural muse, lent itself beautifully to the creation of one of the finest cuisines - refined, restrained and, often whimsical. Brimming with nafazat and nazaqat, Junyali’s Lazzat-ul-Taam is a recipe belonging to Nazneen’s family. Indeed, their khansamas have passed their specific recipe down through the generations - which is apparent as soon as you get a whiff of it. Screwpine, lemongrass, seafoam and Iranian berries are just a few of the over 35 ingredients brought together in symphany.


If we wonder why the Lazzat-ul-Taam has so many ingredients, well it may have something to do with the spice’s chief patron Nawab Asad Ud Daula, who led the renaissance of Awadhi cuisine. Every night, he tasked his rakabdar with creating a new dish, so he could guess a secret ingredient.

y, and so were born several Lucknowi specialties, including it’s said, the Lazzat-ul-Taam, or potli masala. Used in Lucknowi kebabs, naharai and kormas, this wonderfully diverse spice is both subtle and versatile. Give these nargisi kofta inspired eggs, with a Lazzat-ul-Taam tadka dahi and spicy tomato chutney a go ,and see for yourself!

Serves 4

Ingredients


for the meat

250g mince meat, mutton

2 tsp Junyali Spice Blend Lazzat Ul Taam

1 tsp toasted cumin seed, powdered

1 tsp toasted coriander seed, powdered

1/2 tsp chilli powder

1.5 tsp garlic paste

1.5 tsp ginger paste

1/2 cup raw onion, diced

1/2 cup fried onion

3 tbsp ghee, melted

Salt to taste

for the eggs

5 eggs

1/2 cup all-purpose-flour

1 tsp Junyali Spice Blend Lazzat Ul Taam

1 cup bread crumbs

3 cups oil

for the tadka yoghurt

4 tbsp yoghurt, whisked

1 tsp ghee

1/2 tsp Junyali Spice Blend Lazzat Ul Taam

1/4 tsp chilli powder

Pinch of salt

for the tomato chilli chutney

400g tomatoes

1/2 cup sugar

1 tbsp ginger, minced

1 tbsp garlic, minced

1 green chilli, chopped finely

80ml vinegar

Method

for the meat

  1. Mix everything under ‘for the meat’ in a bowl. Blend the mixture for a few seconds, to ensure it is all well incorporated. Wrap and refrigerate for 4-6 hours.

for the eggs

  1. Bring a pot of water to boil. Once it’s boiling, hold four of the eggs above the water for about 20 seconds, before easing them in. This ensures they don’t crack as they boil. Boil the eggs for six minutes if you want jammy yolks, eight minutes if you semi-solid, or 10 minutes if you want them hard boiled.

  2. Once your eggs are boiled, remove them immediately into an ice bath and set aside. Peel once cooled.

  3. Set up your coating station. Whisk the remaining egg in a bowl and set aside. In another bowl, mix the all-purpose flour and lazzat-ul-taam, and set aside. Finally, empty your breadcrumbs into a third bowl.

assembling the eggs

  1. Divide your marinated meat into four equal parts

  2. Take one part, and using your fingers, spread it to a 1cm thick disc. Ensure it is even.

  3. Place a boiled egg in the centre, and wrap the meat around the egg, sealing on all sides. Repeat for the remaining 3 eggs.

  4. Heat your 3 cups of oil on a medium heat. While it is heating, prepare your eggs for frying.

  5. For each scotch egg: Roll the meat encased egg in the all-purpose flour, then in the egg, and finally in the bread crumbs. Repeat all three steps for a double-coating, and a crisp exterior.

  6. Once your oil is hot, tested by dipping a wooden chopstick in the oil to see if it bubbles around it, turn the heat down to low.

  7. Place the scotch eggs in the oil, careful not to over crowd the pan. Fry for 6 minutes on each side. Strain, and cool on a rack. While they are cooling, make your tadka yoghurt.


for the tadka yoghurt

  1. Salt and whisk the yoghurt to a smooth consistency

  2. Heat the ghee, and fry the Lazzat-Ul-Taam and red chilli for five seconds, then pour over and mix into the yoghurt.


for the tomato chilli chutney

  1. Place all the ingredients in a pot. Simmer on a low heat, till desired consistency, about 25 minutes.


To serve, place the egg atop a dollop of yoghurt, and spoon the chutney alongside the egg. Replace the mined meat with potatoes for an equally delightful kebab! See the full recipe at www.junyali.in and use our code MTMPODCAST15 for a sweet discount. They ship internationally too! Enjoy - r



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