Lamb & Mint Burgers

Ingredients

500g Lean lamb mince

½ red onion, finely chopped

1 egg (free range)

1 garlic clove, crushed

Large handful of mint leaves

1 tbsp ground cumin

2 tsp smoked paprika

1 tsp ground coriander

1 tsp garam masala

2 tbsp olive oil (or other light oil of choice)

Sea salt and black pepper to season

Cooking Instructions

In a large bowl, add the red onion, the crushed garlic, the cumin, the smoked paprika, the ground coriander, the garam masala and the salt and pepper and mix together.  Tear the mint into little pieces and add into the dry mixture.

Add the minced lamb to the bowl, crack the egg into it and mix everything together until well combined (you will no longer see the yolk). 

To make the burger patties, take a handful of the meat, roll into a smooth ball and then give it a little squeeze between the palms of your hands to flatten it (until about 1.5cm thick) and place on a plate ready to fry.  Repeat this until all of the mixture has been made into burgers.  This should make 6-8 burgers.

Heat the olive oil in a frying pan on a medium heat.  Add the burgers and cook on both sides for about 6mins.

When the burgers are ready, I like to serve them with large lettuce leaves, a Moroccan quinoa salad and homemade tzatziki.

Moroccan Beef and Chickpea Stew

Ingredients (serves 4)

1 lb stewing steak, cut into large chunks

2 tbsp olive oil

400ml vegetable stock

400g chopped tomatoes

400g chickpeas

2 carrots, grated

100g dates

2 tbsp flaked almonds

1 onion, diced

2 cloves garlic, crushed

2 sprigs fresh thyme

Small handful coriander

1 tbsp cumin

1 tbsp cinnamon

1 tsp ground ginger

1 tsp smoked paprika

Pinch of sea salt

Black pepper to season

Cooking instructions

Heat the oil in a large saucepan or casserole dish on a medium heat.  Add the steak chunks and fry for approximately 5 minutes, stirring the meat so that it begins to cook on all sides.  Add the garlic and onion and fry for a further 3 minutes.  Sprinkle in the cumin, cinnamon, ground ginger and smoked paprika, stir well ensuring all the meat is coated in the spices.

Pour in the chopped tomatoes, vegetable stock, chickpeas and stir.  Pop the grated carrot, dates, flaked almonds, sprigs of thyme and half of the coriander into the pot.  Cover the pan and reduce to a low heat.  Allow the stew to simmer for 1½ -2hours, stirring occasionally to make sure the beef doesn’t stick to the bottom of the pan.

When the stew is cooked and the meat is tender, remove from the heat, season and spoon it into a serving dish.  Sprinkle the remainder of the coriander over the top of the stew and serve with sweet potato mash.

Enjoy, Fi x