I regularly hear the tones of Rebecca Black in my ears when I sit here waiting for the weekend to start.
Tonight im off to the gym then beers, bring it on. Contemplating dinner. I have had a fabulous lunch, my left over curried lamb burgers. I have had an Anjum Anand book for ages, ever since it was only a few quid from our bookman at work. I bought some chicken a few weeks ago and had no idea what to do, so utilised it in a chicken and spinach curry, which I had all the spices for due to my inability to walk past the East End asian spices display in Waitrose without picking something up. My cardomom pods were threatening to walk out due to neglect before I picked this book up and thought, come on Adam. Lets have a culinary tour of India. In lieu of the tour of India I never took but in celebration of the 2000 printing of The Rough Guide to India I bought once from Dillons the Bookshop (long since gone….).
People, I have to share this recipe with you. Taken from Anjum’s New Indian, which is one of the most accessible books on Indian food I think you’ll ever find.
Curried Lamb Burgers
500g Lamb Mince
A thumb sized peeled piece of ginger
1 onion, quartered into chunks
4 garlic cloves
Stale bread, turned into crumbs
1 tsp chilli powder
Bunch of coriander- about 20g if you are so inclined
1 1/4 tsp garam masala
1 tsp cumin
1 tsp salt
1/2 tsp pepper
Take the bread, and blitz it into bread crumbs in your food processor. add the onion and garlic and blitz some more. Add the coriander and chilli powder and blitz some more. It will be a golden coloured damp mixture, which will have a very moist texture that is somewhat akin to that of the minced lamb.
In a separate bowl, add the further spices and the meat, along with the egg. With your clean hands (“cooks best tools” Ina Garten, nearly every episode of Barefoot Contessa), mix together. Alas, there is a method to mixing with your hands that im learning slowly but surely. The temptation is to pile your hands in, but try to mix it with your fingers, lightly to prevent it being too compacted, and allow it to be a lighter mix. I mix it thoroughly, to ensure that the spices are mixed throughout the meat.
Shape the mix into burgers, I usually ball it into fat ball-like burgers. Rest these on a plate and refridgerate for up to half an hour to ensure they keep their shape and dont fall apart.
After half an hour, take out the fridge and let them come up to temperature.
Grill under a preheated grill for around 5 minutes each side. As with anything grilled, you should supervise them at all times like a small child in a playground. Let both sides brown before turning them over.
You can serve these with a minted yogurt dip. for this, mix a hand full of shopped mint, coriander, a pinch of salt and pepper with a generous glug of greek style yogurt and drizzle over the burger.
I served mine with some baked chips, which are basically chopped up potatoes rubbed with olive oil and seasoned with salt, pepper and smoked paprika. Bake in a very hot oven, (Gas Mark 8 or 240 celcius) for around 20-25 minutes until its crispy outside but soft and floury inside.
Its a subtly spiced speedy treat. To anyone out there with a Magimix tucked away in a cupboard, liberate it now. Its for recipes like these, pure comfort food which is truly foolproof, that these devices are made for.
Right, off I go to start my weekend. Enjoy everyone!