Keema lamb sliders
Preparation time: 15 minutes, plus chilling time
Cooking time: 12-16 minutes
450g (1lb) lamb mince
2 garlic cloves, peeled and finely chopped
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1-2 small green chillies, deseeded and finely chopped
2 tsp ground cumin
3 tbsp garam masala or medium curry powder
Salt and freshly milled black pepper
For the pea and tomato relish
100g (4oz) fresh or frozen peas, (thawed if using frozen) and mashed
4 medium tomatoes, roughly chopped
Large handful freshly chopped coriander
1. In a large bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into eight 5cm/2inch burgers. Cover and chill for 20 minutes.
2. Meanwhile, prepare the pea and tomato relish; in a small bowl, mix together the peas, tomatoes and coriander, season to taste and set aside.
3. Cook the burgers on a prepared barbecue or under a preheated moderate grill for 3-4 minutes on each side until thoroughly cooked and meat juices run clear.
4. Serve in mini burger buns with a spoonful of relish and mango chutney or raita.
Recipe and image courtesy of simplybeefandlamb.co.uk