These are excellent served outside, straight off the barbecue. You can prepare them indoors up to the end of the frying stage, then take them outside and cook over indirect heat on the barbecue. Like all of the tandoori recipes in this book, you can also cook them in the oven, as I have here.
Cook the hard-boiled eggs to your liking. For soft yolks, boil the eggs for no more than 7 minutes, and for hard yolks 10–12 minutes. The meat is prepared in exactly the same way as for lamb seekh kebabs.
This is a great recipe for parties as most of the work can be done ahead of time. Even the frying can be done a good hour before guests arrive, so all you need to do is heat them up in the oven or on the barbecue.