Spicy Lamb Pockets
30min
Easy
10
Ingredients
1kg minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp tzaziki
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
Oil, for brushing
Pitta breads
Bunch Rocket leaves
1/2 cucumber , cubed
1 avocado , cubed
Method
Place the minced lamb in a large mixing bowl and add the garlic, onion, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The patties can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
Divide and shape the mixture into 10-12 patties. If you want to check the flavour, fry a small amount of meat mixture in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
Place the patties on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
To prevent the patties from sticking, brush with a little olive oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
Fill a pitta pocket with some rocket leaves, cucumber, avocado, lamb patties and pour over tzaziki.