Treat your taste buds

Jazz up the hum­ble burger with this In­di­an­spiced lamb ver­sion.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

Raita is a yo­ghurt-based dish that is of­ten served as an ac­com­pa­ni­ment to In­dian dishes. For this recipe you add cu­cum­ber, mint, gar­lic and honey to plain yo­ghurt. Feel free to jazz it up with grated car­rot or diced toma­toes as well.

IN­DIAN LAMB BURGERS WITH RAITA Serves: 5 Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes

In­dian lamb pat­ties 600g lamb mince 1 tea­spoon ground turmeric 2 tea­spoons ground co­rian­der 2 tea­spoons ground cumin 1 tea­spoon curry pow­der 3⁄ tea­spoon salt

4 1⁄ cup panko bread­crumbs

2 1 egg 1 car­rot, peeled, grated Raita 1⁄ tele­graph cu­cum­ber

2 3⁄ cup nat­u­ral yo­ghurt

4 1⁄ cup chopped mint leaves

4 1 clove gar­lic, minced 1⁄ tea­spoon runny honey

2 To serve 5 burger buns 1⁄ cup may­on­naise

4 2 toma­toes, sliced 1 baby cos let­tuce, leaves sep­a­rated 5 ta­ble­spoons mango chut­ney (op­tional)

Pre­heat the oven to 180°C. Line two oven trays with bak­ing pa­per. In a large bowl, com­bine all the In­dian lamb patty in­gre­di­ents, sea­son with pep­per and mix well us­ing clean hands. Use a half cup mea­sure to shape into pat­ties, about

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