Ingredients (serves 4-6)

For the topping

4-5 large baking potatoes

3 eggs

25ml/1fl oz double or single cream

Pinch of ground nutmeg

1-2 green bird’s-eye chillies, chopped (seeds removed if you like)

1/2 tsp cumin seeds, lightly toasted and crushed in a pestle and mortar

Salt and freshly ground black pepper

For the filling

1 tbsp vegetable oil or rapeseed oil

4 bay leaves

8cm/3 1/4in piece cinnamon stick

15g/ 1/2oz butter

500g/1lb 2oz lamb mince

2-3 onions, finely chopped

5 garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp tumeric

2 tbsp ground coriander

1 tbsp ground cumin

1 tsp garam masala

2 heaped tbsp tomato puree

2 heaped tbsp chopped fresh coriander

Salt

Method

1. First prepare the topping. If you’re in a hurry, cut the potatoes into chunks, boil them in salted water for 20 minutes, then drain and mash. But for the best results, bake the potatoes: preheat the oven to 200c/400F/gas mark 6, place the potatoes directly on the oven shelf and bake for about 1 hour. Remove the baked potatoes from the oven, and while they are still warm cut them in half and scoop the flesh into a bowl. Push the flesh through a fine sieve or potato ricer into another bowl. (We boiled our potatoes and just mashed them – we don’t do puree mash! So just do whatever you prefer.)

2. Once the potatoes are mashed, mix in the eggs (just use yolks if you prefer), along with some cream to loosen the mix. Season with a pinch or two of ground nutmeg, some finely chopped green chilli, crushed cumin seeds and salt and pepper. Mix thoroughly.

3. No prepare the filling. Heat a large casserole dish (or pan if you don’t have a hob-proof dish), add the oil, and when it’s hot add the bay leaves and cinnamon, then fry on a medium heat for a couple of minutes. Turn the heat off, add the butter and let it melt.

4. Put all of the remaining filling ingredients except the fresh coriander in a large bowl and mix thoroughly. Turn a medium heat back on underneath the casserole dish (or pan) and add the filling mixture, along with 100ml (3 1/2fl oz) water. Stir and cook for 5 to 6 minutes with the lid on.

5. Stir once more and then cook for another 10-15 minutes, then remove the lid and cook until the mixture is nearly dry. Meanwhile, heat the oven to 200c/400F/gas mark 6.

6. Stir the chopped coriander into the cooked mixture and pour into a baking dish. Discard the bay leaves and cinnamon stick and level the surface. Cover the mince with the spiced mash topping and cook on the top shelf of the oven for 15-20 minutes or until nicely browned. Serve with some crusty bread or green veg.

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This recipe is originally from the BBC website.

Ingredients (makes 6 burgers – can be frozen too)

For the burgers
1 small onion, quartered
4cm/1½ in piece fresh ginger
4 large garlic cloves
20g/¾oz fresh coriander, stalks and leaves
2-3 green chillies, chopped or ½-1 tsp red chilli powder
450g/1lb lamb mince
¾ tsp ground cumin
1½ tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
2 slices thick-cut white bread, processed to crumbs in a food processor
2 tbsp oil, for greasing

For the herbed yoghurt
200g/7oz Greek-style yoghurt
30g/1oz fresh coriander leaves
15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint
1-2 green chillies, finely chopped (optional)
salt, to taste
½ tsp freshly ground black pepper

To serve
6 hamburger buns
Salad

Method

1. For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.

2. Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.

3. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a bowl and season, to taste, with salt and freshly ground black pepper.

4. Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.

5. While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time (this is optional – we didn’t bother!).

6. Serve in burger buns with salad – enjoy!

The post Spiced lamb burgers with herbed yoghurt appeared first on Hello! Hooray!.