Ingredients

Burgers

• 1kg lamb mince
• 3 garlic cloves, crushed
• 2 long red chilies, finely chopped
• 6 tbsp coriander
• 2 tsp ground ginger
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp pimento (smoked paprika)
• maldon salt and freshly ground black pepper
• 75g plain flour

To Cook

• olive oil or peanut oil

Salad

• 1 cos lettuce shredded
• 3 medium vine-ripened tomatoes, sliced
• 1/3 cucumber sliced

To Serve

• 6 chapatis, shop bought or make your own (see recipe)
• riati (see recipe)
• 6 tbsp mango chutney

Method

1. Burgers: Place all the ingredients except the flour in a bowl and mix them together with a fork until well combined. Place the flour onto a large plate. Form the mince into 6 round burgers and coat them in the flour. Cover and refrigerate the burgers until ready to cook.
2. To Cook: Preheat a barbecue to moderate hot or cook them in a grill pan or frying pan with a little oil over a moderate high heat. Coat the burgers in a little oil before cooking them on the barbecue or grill pan. Cook the burgers for 7-8 minutes on each side so that they are brown and cooked through. Remove the burgers from the heat and keep them warm until ready to serve.
3. To Serve: Place a chapati on each plate and spread a little mango chutney on each one. Place a handful of the lettuce on the chapattis followed by the burgers. Place a few tomato and cucumber slices on top of the burgers. Spoon over a little raiti and serve.