Curried Lamb And Spinach Burgers Recipes

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LAMB AND SPINACH CURRY



Lamb and Spinach Curry image

Make and share this Lamb and Spinach Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 23

700 g lean diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon garam masala
1 teaspoon chili powder
2 teaspoons ground turmeric
25 ml white vinegar
50 ml vegetable oil
1 large onion, sliced
3 cm fresh ginger, finely chopped
1 large red chile, deseeded and chopped
1 tablespoon crushed garlic
150 g tomato paste
500 ml stock
2 large ripe tomatoes, diced
1 bunch fresh coriander
1/2 lemon
salt
pepper
100 g Baby Spinach
250 g natural yoghurt
1 bunch of fresh mint, chopped

Steps:

  • Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
  • In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
  • When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
  • Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
  • Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
  • Chop the coriander stems and add to the curry.
  • Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
  • When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
  • Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA



Curried Lamb Burgers with Grilled Vegetables and Mint Raita image

Provided by Tony Rosenfeld

Categories     Sandwich     Yogurt     High Fiber     Backyard BBQ     Lunch     Mint     Ground Lamb     Curry     Zucchini     Summer     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6

Number Of Ingredients 20

Raita:
1 cup plain whole-milk yogurt (preferably Greek-style)
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons finely grated lime peel
Coarse kosher salt
Burgers and vegetables:
4 tablespoons olive oil, divided
1 1/4 cups chopped onion
2 tablespoons minced peeled fresh ginger
2 teaspoons coarse kosher salt, divided
2 teaspoons Madras curry powder
1 3/4 pounds ground lamb
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons cracked black pepper, divided
3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
6 green onions, trimmed
1 fresh poblano chile,* quartered, seeded
6 small naans (Indian flatbreads; about 6 inches long) or pita breads
1 large tomato, thinly sliced

Steps:

  • For raita:
  • Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
  • For burgers and vegetables:
  • Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
  • Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
  • Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
  • Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
  • * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.

LAMB, SPINACH, FETA BURGERS



Lamb, Spinach, Feta Burgers image

I made these tonight with some lamb mince, and a few other ingredients that needed using. I think they turned out really well, with lots of nice flavours, so I'm writing it all down to make them again.

Provided by JustJanS

Categories     Lamb/Sheep

Time 31m

Yield 4 serving(s)

Number Of Ingredients 12

500 g ground lamb
1 (200 g) box frozen chopped spinach, thawed and drained
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup breadcrumbs
1 egg
100 g feta cheese, crumbled
3 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • Mix the ingredients together in a large bowl.
  • Form into 8 patties about 8cm (3inches) in diameter.
  • Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

Nutrition Facts : Calories 534.1, Fat 38, SaturatedFat 17.8, Cholesterol 169.7, Sodium 566.3, Carbohydrate 16.1, Fiber 2.6, Sugar 3.3, Protein 31.4

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