| Lamb burgers with cucumber sauce |
| Serves 4 1 1/2 lb (700g) lean minced lamb 1 small onion, finely chopped 8 dried apricot halves, finely chopped 4 tablespoons pine nuts 3/4 oz (25g) fine dry breadcrumbs 2 teaspoons mild curry powder 1 egg salt and pepper 4 pittas 9pocket breads), heated and cut in half For the sauce 1/2 cucumber, peeled and rated 1/2 pint (300ml) plain yogurt 2 tablespoons chopped fresh mint |
| 1. Combine the lamb, onion, apricots, pine nuts, breadcrumbs, curry powder, egg, salt and pepper in a bowl. mix well together with your fingers until blended. 2. divide into 8 portions and shape each into a small burger. Cover and chill for 30 minutes. 3. Meanwhile, for the sauce, squeeze the grated cucumber in a double thickness of paper towels to extract excess water. 4. mix together the cucumber, yogurt and mint. Season to taste with salt and pepper. 5. preheat the grill or prepare a charcoal fire. 6. Grill or barbacue the burgers until they are cooked to your taste, about 10 minutes for medium. Turn them halfway through cooking to ensure that they brown and cook evenly. 7. Serve the burgers in the pitta halves, with the cucumber sauce. |