The “Lambhajini”

The Tannery/Brandling are running a competition to have your “Ultimate” burger. If youve ever seen the burgers they have they are fantastic but ive come up with something a little different. Now ok this is where if you know my cooking youll realise that im going to have to try and be as close as possible to the unmeasured way in which anything to do with curry is cooked. Ahhh wait…Brainwave! Im going to give you a recipe to make Garam Masala so you dont have to bugger about making curry powder everytime! This will give you enough to keep so you can store it ready to make a curry anytime.

Garam Masala

4 tsp Fennel seeds
4 tsp White Mustard seeds
4 tsp Corriander seeds
2 tsp Black Mustard seeds
2 tsp Chilli Powder
4 tsp Madras Powder
2 tsp Paprika
1 tsp Tumeric
2 tsp White Pepper
2 tsp Seasalt
2 tsp Plain Curry Powder

Put all your spices in a dry frying pan and gently toast the spices for a few minutes just until the aroma starts coming from the pan. Transfer to a pestle and mortar or a wizzy machine thing then blend or bash until you have a fine powder. It doesnt have to be like dust so the odd husk isnt a bad thing.

You could of course just buy it but trust me there is a world of difference doing your own!

For the burger

400g Lamb Mince
2 Finely diced Banana Shallots
1/2 Red Chilli
1 Large Clove of Garlic
2 1/2 tsp of Garam Masala Mix
Little salt to taste

Place all the ingredients in a bowl and get your hands in and give it a good mix about, squashing it so the mixture has a smoother texture. Cover with clingfilm for an hour or longerifyou arentina hurry. Fry off a littl of the mix to check the seasoning and it is to your liking. Leave aside while you make the curry sauce and bhaji mix.

For the Bhaji

2 Large white onions
140g plain flour
2 eggs
2 tsp gamam masala mix

Finely slice the onion using a Mandolin. Mix the flour and spices in a bowl then beat the eggs and add to the flour and mix well. The texture should be about that of a thin porridge. If its a bit thick add a splash of water. Add your onions to the mix and give a good stir making sure the onions are completely covered.

For the curry sauce.

1 large onion
4 cloves of Garlic
1 inch of Ginger Root
2 tsp Tomato Puree
1 tin chopped tomato
1 red chilli
100g Creamed Coconut
3 tsp Garam masala mix

Chop your onion and fry in a little sunflower oil until they have browned slightly. Add in your finely chopped garlic, ginger and chilli and sweat until softened, add the tomato puree and spices and stir well. Add your tinned tomatoes and simmer for 10-15 minutes. Add the creamed coconut. Check the seasoning and add salt if needed. Put all the mixture in a blender and pulse until smooth.

For the Mint Raita

200g Greek Yoghurt
1 tsp Mint Sauce
Diced Cucumber
Pinch of Salt

Ok this is a quick cheats version. Chop a handful of cucumber and add to the yoghurt and mint. Dead easy!

OK youve got everything ready! Youll need to heat your deep fat frier to about 160 degrees ready for the onion Bhajis. Shape your lamb burgers so they fit the size of your naan breads. Fry in a little oil getting a nice char on both sides. Once cooked set aside to restfor a few minutes while you cook the bhajis. Grab a handful of the bhaji mix in your hands and give a little squeeze. Gently drop in to the hot oil. Repeat for the second bhaji. After about a minute turn them over in the oil and cook until golden brown.

Pop the naans in the oven for a couple of minutes just to warm through. Assemble the burger with the base naan then burger, bhajis, curry sauce and then the mint raita.


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