Step 1

Put the eggs in cold water, bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain and transfer to a bowl of ice-cold water. In a large bowl together the lamb, garlic, ginger, chillies or chilli sauce, curry paste, peas and seasoning. Divide the mixture into 4 equal portions. Carefully peel the eggs and place an egg in the middle of each portion and carefully wrap the mixture around until all the egg is covered in an even 1cm thickness of the mixture. Repeat with the remaining egg. Preheat the oven to 180°C,160°C Fan, Gas mark

Step 2

Put the flour, beaten egg and breadcrumbs into separate small bowls. Dip each Scotch egg into the flour, then egg and breadcrumb to coat. Transfer to a slightly greased ovenproof dish or a non-stick roasting tin and cook for 25 minutes. Serve the eggs with a sweet chilii sauce and mayo dip and a green salad.