Easter Special – Quails eggs coated with lamb mince and peas

A special treat for the Easter holidays.


Shopping List 1 jar Classic Curry Paste
1 tbsp oil
1 Large finely chopped onion
500g lamb mince meat
24 quails eggs
350g tin tomatoes
100mls water
Serves 4-6
Cooking Instructions Boil your quails eggs, peel and set aside.
Take a bowl and add your lamb mince and season with salt, pepper and I do add a heaped teaspoon of cumin seeds if you have them.
Mix well.
Take some of the mince mix place on the palm of your hand, put the egg on it and mould the mince around the egg so it is all covered like a meat ball.  The lamb mince will cover 10 to 12 eggs.
Take a pan and add a little oil so you can seal the meat balls turning gently not to break them.
Don’t worry about fully cooking them as they will get a further cooking in the sauce.
Once all are sealed, set aside but keeping the pan for the next stage as it has all the best bits left from the meat balls.
Fry the onions on a medium heat until browned.
Add the Classic Curry Paste, tomatoes and water and cook until the sauce thickens slightly.
Take a potato masher and slightly mash your tomatoes as this will give you a creamier sauce.
Add your meat balls and cook for about 10 to 12 mins then add the rest of your eggs and some frozen peas.
If you feel the gravy is too thick just add a bit more water.
Cook for a further 10 to 15 mins and enjoy.You might think this sounds like hard work but you will definitely impress your friends and family and boy do they taste yummy.Happy Easter!

This recipe needs:

Classic Curry Paste

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