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Spicy lamb burgers with coriander, tomato and yoghurt relish
Fruit and vegetables
2
garlic
cloves, crushed
1 medium
onion
, finely chopped
3cm/1¼in piece of fresh
ginger
, peeled and grated
1 red
chilli
, de-seeded and finely chopped
bunch of
fresh coriander
, roughly chopped
1 small
red onion
, finely chopped
squeeze of lemon or
lime juice
Tins, packets and jars
1-2 tbsp
mango chutney
Cooking ingredients
¼ tsp ground
turmeric
1 tsp
coriander seeds
, crushed
1 tsp
cumin
seeds, crushed
flaked sea salt and freshly ground
black pepper
oil
, for brushing
Dairy, eggs and chilled
200g/7oz tub of Greek
yoghurt
Meat, fish and poultry
1kg/2¼lb
minced
lamb (it's best not to use extra-lean
mince
as the fat will help bind the burgers and keeps them juicy when cooked)
Other
flat bread,
pitta bread
or burger buns, to serve
6 ripe tomatoes, quartered, de-seeded and diced
Back to recipe
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