Put 500g of minced lamb in a mixing bowl, add 1 tbsp of black mustard seeds (they’re much less sizzling than the yellow variety), 4 tbsp of white sesame seeds, 2 chopped spring onions, 2 tsp of garam masala and a beneficiant seasoning of salt. Combine all of it collectively, then pinch into 8 items and flatten into patties roughly the diameter of a digestive biscuit.
Heat somewhat oil in a shallow pan that doesn’t stick, place the patties in it, cooking them in two or extra batches relying on the scale of your pan, and fry them for a minute or two on either side till they’re patchily golden.
Whereas they’re cooking, coarsely grate 250g of cucumber (you’ll be able to peel off the pores and skin if you want), then squeeze a lot of the moisture from it within the palm of your hand. Put the grated cucumber in a mixing bowl with 4 tbsp of strained yoghurt, 8 finely chopped mint leaves, a splash of white wine vinegar and serve with the new lamb patties. Sufficient for 4
These make glorious burgers. When they’re prepared, stuff them into gentle buns, cut up and fill with a shredded salad of crisp cos lettuce, cucumber and the finely chopped flesh of a pickled lemon.
You should use minced pork rather than the lamb. By which case I’d serve them with a dressing of finely shredded apple matchsticks – one thing sharp like a granny smith – and a few wonderful ribbons of white cabbage, all dressed with somewhat cider vinegar.
The minced lamb combination can be rolled into balls, concerning the dimension of a golf ball and left to settle within the fridge for half-hour, earlier than being cooked in shallow oil in a sizzling pan. When the little balls are a deep golden brown, stuff them into heat, cut up flatbreads and spoon over somewhat yoghurt that you’ve seasoned with turmeric, finely chopped onion and recent coriander leaves. Trickle among the lamb cooking juices over the yoghurt and tuck in.
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