Tandoori lamb burger with mint sambal
13/10/2009
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Ingredients
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| 800 g | Lamb mince |
| 1 | Onion |
| 2 cloves | Garlic |
| 2 tbsp | Natural yoghurt |
| 1 tbsp | Mango chutney |
| 2½ cm | Root ginger |
| 1 tbsp | Coriander seeds |
| ½ tsp | Garam masala |
| ¼ tsp | Turmeric |
| 1 to taste | Salt & freshly ground pepper |
| 1 pinch | Cayenne pepper |
| 2 tbsp | Vegetable oil |
| 2 to serve | Naan bread |
Mint Sambal
| 75 ml | Greek yoghurt |
| 2 | Onions |
| ¼ tsp | Garam masala |
| 2½ cm | Root ginger |
| 1 clove | Garlic |
| 50 g | Mint leaves |
Directions
- To start, make your mint sambal by placing all the ingredients in a blender and whizzing together. Cover and chill for at least 2 hours but preferably overnight.
- To make the burgers, place the lamb in a large bowl, add the finely chopped onion, crushed garlic and yoghurt, cover and marinate for 30 minutes in the refrigerator.
- Add all the remaining ingredients, mixing well, then return to the refrigerator. Leave overnight for the best results.
- Divide the mix into eight equal portions, then roll each of them into a long sausage shape and brush liberally with the oil.
- Heat a pan grill until hot and cook burgers for 5 to 6 minutes, turning regularly, until cooked and lightly charred all over.
- Serve the burgers on warm naan breads with the mint sambal and a spicy lime pickle (you can buy jars at the supermarket).
Wine Match
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