27 Mar 2013

LAMB MADRAS BURGER WITH A HOT CURRY TOMATO CHUTNEY

 
TODAY I WAS IN A GUSTO (not gastro!) COOKING MOOD, JUST WANTING FLAVOUR!  SO IT RESULTED IN A SPEEDY FABULOUS JUICY FLAVOURSOME MADRAS CURRIED LAMB BURGER WITH A REDUCED  QUICK TOMATO CURRY CHUTNEY.
 
INGREDIENTS
(makes 8)
FOR THE BURGERS
500g minced lamb
500g minced beef
big pinch salt and white pepper
2 tbsp madras curry powder
1 small onion fine chopped
2 cloves garlic grated
1 red chilli fine chopped
1.5" root ginger grated
TO FINISH
4-8 burger buns toasted
cheese slices (optional)
 
Place all the ingredients in a bowl and mix together, using your hands is more fun and better as you can squish all the ingredients together.  I like to check my seasoning by pan frying a small meatball, once you are happy with the seasoning form into 8 balls and then push down and squash the ball out flat to the thickness of 2 x pound coins. 
 
Heat a griddle or non stick pan and sear your burgers for a couple of minutes each side.  To serve I like to toast my bun and layer with salad, onion and some of the curry chutney, as for the cheese I put this on my burger for the last minute to go all gooey, stuff in your bun and enjoy!
 
FOR THE CURRY TOMATO CHUTNEY
1 small onion fine diced
1 clove garlic fine diced
1 red chilli fine chopped
tbsp of ghee
1 tin of tomato's
1 tbsp madras curry powder
2 tsp tamarind paste
1 tsp turmeric powder
100ml chicken stock reduced
 
Pan fry the onion, garlic and chilli in the ghee for 5 minutes or so until soft and not coloured, add the madras curry powder and chicken stock and reduce by half, add the tomato's, tamarind paste and turmeric powder and simmer until nice and thick, season to taste.

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