Curry-Masala Lamb Burgers With Yogurt Sauce
"This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements."
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
4-5 patties
- Serves:
- 4-5
ingredients
- 1 lb ground lamb
- 1 tablespoon curry powder
- 1 tablespoon masala mixed spice
- 1 tablespoon olive oil
- salt and pepper
- 1⁄3 cup cilantro, finely chopped
- 1⁄3 cup mint, finely chopped
- 1 garlic clove, finely diced
- 3 tablespoons lemon juice
- 1⁄2 cup plain yogurt, preferably full-fat
- 4 -5 small pita bread
directions
- In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
- In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
- Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
- Serve the patties in the pita bread, topped with the sauce.
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Reviews
-
These burgers were good. They had nice flavor with the right amount of heat. I'm wondering if the lemon juice should be 3 tsp versus 3 Tb in the sauce? It was very lemony. I added an extra 1/4 cup of Greek yogurt to cut the lemon back a bit. Otherwise, this was easy to prep and make and made for a fast weeknight meal. We served with roasted eggplant and zucchini. -
This was a very good recipe. I served it with white rice and also with the pita bread. The flavor was perfect and as we had one patty left over, I cut it up and mixed in some dressing and rice. Can't wait to have the left-overs tomorrow. I assume that the flavors will meld overnight and be exceptional. Now I have to make sure I get to the fridge first. Thanks for posting.
RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
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Amelia (2 y.o. here) enjoying a cider donut after apple picking.
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Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
Feel free to zmail me!
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