Guests really appreciate lamb burgers because they're not frequently available. These are not technically tandoori, but I've called them so because of the wonderful Indian flavours.
They are really delicious and serving them in pittas makes a nice change from burger buns.
Makes 10 small burgers.
you will need
1kg good-quality minced lamb
1 small onion, finely chopped
2 garlic cloves, crushed
2.5cm fresh root ginger, finely grated
2 tbsps mango chutney
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
¼ tsp ground turmeric
Pinch of cayenne pepper
Salt and freshly ground black pepper
10 mini pitta breads
1 red onion, sliced
1 cucumber, sliced
Mint raita (Greek yogurt mixed with chopped fresh mint)
Mix all the ingredients for the burgers, except the oil, in a large bowl. Season with salt and pepper. Break off a little of the mixture and cook to check for seasoning. Adjust the mixture if necessary. Cover and chill for an hour.
To shape the burgers, wash your hands, leaving them wet. Divide the mixture into 10 small burgers.
Heat a griddle pan or barbecue to a hot heat. Brush the burgers on both sides with oil and cook for three to four minutes on each side, or until well browned and cooked through.
Warm the pittas on the barbecue. Slide in the burger along with some sliced red onion, cucumber, mango chutney and mint raita.