Spiced Lamb Patties in Pitta Bread

These are truly delicious, tasty and juicy little morsels.  They have a lovely sticky glaze to them due to the addition of mango chutney in the mixture.  Although these patties or mini burgers are spicy, I'd class them as nowhere near hot, but of course you can add more heat simply by adding more chilli.
 
Spiced Lamb Patties in Pitta Bread

 I particularly like Sharwood's Mango Chutney with Kashmiri Chillies.



To make 8 patties you will need:
500g good quality lamb mince (but not too low in fat for this)
1 fat clove - finely chopped
1 red onion - finely chopped
a good amount (say 3 tablespoons) of Sharwood's Mango Chutney with Kashmiri Chilli
1.5cm piece of fresh ginger - peeled and finely chopped
1/2 a red chilli - de-seeded and finely chopped
a pinch ground turmeric
a pinch of cumin seeds - crushed in a pestle and mortar 
the stalks only from the coriander below - finely chopped
sea sea salt and freshly ground black pepper to season

a little oil for cooking
pitta bread and cucumber, red onion, tomatoes and lettuce for serving

To make the yoghurt and tomato dipping sauce you will need:
a few baby tomatoes - sliced, and de-seeded
a couple of dollops of Total Greek yoghurt
a few leaves of coriander - roughly chopped - keep the stalks for above
1 small red onion - finely chopped
a squeeze of lemon juice


How to do it:

Heat a tiny amount of oil in a frying pan and add the garlic and onion.  Cook gently till soft but not coloured.  Now add the mango chutney, ginger, chopped chilli, turmeric, cumin and the chopped coriander stalks.
Cook for another minute giving it all a good stir.  Remove onto a plate to cool. 

Put the minced lamb in a large mixing bowl and only when the onion mixture is quite cold add to the lamb along with the mango chutney.
Season with salt and pepper and mix by hand, take care not to over-work the mixture.
Check the flavour first by frying a small amount of the mixture in a drop of oil.  Adjust the seasoning then when you're happy divide and shape the mixture into 8 patties.
Pop the patties onto a tray and cover with cling film, then into the fridge for about 30 minutes before cooking - this insure they don't fall apart when cooking.
Add a little oil to a large frying pan and wipe round with kitchen paper.  Heat it up and cook the patties for about 5-6 minutes each side over a medium high heat.


To make the dipping sauce:

Just mix together the tomatoes, yoghurt, coriander, onion and a squeeze of lemon juice.  Season to taste with salt and serve with the patties.

Spiced Lamb Patties in Pitta Bread

1 comment

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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