Recipe provided by Sam Rom, The Blagdon Inn Taunton
1 kg lamb mince
1 onion finely diced
2 garlic cloves finely diced
1 tsp garam masala
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground caraway
½ tsp cayenne pepper
1 tsp caster sugar
1 tsp tomato puree
Handful parsley finely chopped
1. Mix the onions and garlic in saucepan with oil and pinch of salt, cook on a medium heat, you do not want to add colour, just cook through until the onions are soft, add in the spices and cook for a further minute.
2. Hand mix the onions with half of the lamb mince and tomato puree. Once evenly mixed together add in the remaining mince and combine. You do not want to over work the meat as it will become too firm.
3. Divide the meat into about 5 patties and chargrill.
These are great served with mint yogurt, simply mix handful of chopped mint with natural yogurt and dollop on your cooked patties.
Serve the patties in a flatbread or bun, with the mint yogurt.