Curried lamb burgers on naan bread with cucumber raita
I decided to expand my burger repertoire by doing something a little different. As you’ll know if you’re a regular reader of my blog, I’m also quite partial to the flavours of India and so decided to combine my two loves into one insane burger. I decided to flavour the lamb with red onion, garlic and a good heaped spoonful of good quality curry paste. Try to use a paste usually used for Butter chicken or Rogan Josh as I find they contain the most flavour without being kick-in-the-pants hot.
To really bring the Indian theme full circle, I seved the curried lamb patties on home-made Naan bread which I had rolled into rounds rather than the normal elongated shape and topped the burgers with chunky cucumber raita. The Naan gave a delicious, buttery sweetness to the burgers. My only tip would be to make sure you roll the Naan out quite thin as they puff up quite a bit and can be a bit ‘doughy’ for the lamb patties. As the Naan ‘buns’ came out the oven, I flattened them with a spatula after brushing with melted butter.
These burgers made the perfect Friday night meal and I will definitely be making them again soon.
- 4 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 eggs
- 6 tablespoons oil
- 100 g melted butter
- 500 g lamb mince
- 1 red onion finely chopped
- 3 garlic cloves finely chopped
- 1 heaped tablespoon curry paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup thick plain yoghurt
- 1/2 large cucumber seeds removed and chopped
- 1 garlic clove
- 1/2 teasoon ground cumin
- juice of 1/2 lemon
- salt to taste
- fresh red onion sliced
- fresh watercress
To make the naan, Sift the flour, salt and baking powder into a large bowl.
Mix the sugar, milk, egg and 3 tablespoons of the oil together.
Make a well in the centre of the flour mix and add the liquids.
Mix well and then turn onto a floured surface and knead well.
Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
Place back into the bowl, cover and leave to rest for 2-3 hours.
Divide into 8 balls (slightly smaller than tennis balls), roll and shape them into circles.
Place on a baking sheet and set aside. Pre-heat the oven to it's hottest setting.
To make the patties, combine all the ingredients and mix well. Form the mixture into patties and set aside.
To make the raita, combine all the ingredients. Season to taste and set aside.
Cook the patties in a hot pan until cooked through.
Place the naan discs into the oven and allow to bake until golden brown and puffed up. Flip over and allow to brown on the other side. Remove from the oven and brush with butter.
Serve the patties on the naan bread, top with the raita and the sliced onion.
The prep time might seem extravagant but I've allowed 3 hours because of the resting time for the naan dough.