Keema lamb sliders

Serves: 4
Preparation time: 15 minutes, plus chilling time
Cooking time: 12-16 minutes

Screen Shot 2015-04-22 at 12.16.35


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 

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

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