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By Craig Claiborne
Put the lamb again through a food chopper, using the finest blade. Grind it almost to the consistency of paste. To this add the spices, salt and raw egg.
Using the fingers, coat the hard-cooked eggs with the meat-spice mixture. Fry in shallow hot shortening or oil until the meat-coated eggs are browned on all sides.
Sprinkle with fresh lime or lemon juice. Serve whole or sliced into lengthwise halves. Serve either hot or cold.
© 1966 Craig Claiborne estate. All rights reserved.