Spicy Lamb Burgers Wcucumber Raita Food

SPICED LAMB BURGERS WITH SPRING SLAW

Steps:

• Make the yogurt sauce:
• Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Make and assemble the burgers:
• Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
• Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
• Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
• Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
• Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

SPICY GARLIC LAMB WITH CUCUMBER RAITA

Steps:

• Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds. Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes. With hand, press cucumbers to remove as much liquid as possible; drain off liquid. Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.
• Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
• In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.
• Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Cucumber Raita.

SPICY LAMB CHOPS WITH TOMATO-CUCUMBER RAITA

Steps:

• Combine yogurt, cucumber, tomato, mint, mayonnaise, lime juice, 1/2 tsp salt and minced garlic in a medium bowl.
• Cover and refrigerate for at least 30 minutes.
• Combine curry powder, sugar, cumin, 1 tsp salt, cayenne pepper, and nutmeg in a small bowl.
• Generously press the spice rub over both sides of the lamb chops.
• Grill, or pan grill chops over medium-hot heat for 2-3 minutes per side for medium rare.
• Serve with the cucumber-tomato raita.

BOMBAY SPICY CHICKEN BURGERS WITH COOL CUCUMBER AND TOMATO RAITA

Steps:

• Preheat dry cast iron skillet over medium heat on gas grill. Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet. Cool; then grind together in spice mill. Reserve ¼ tsp of ground spices for raita and set aside.
• Combine remaining ground spices in food processor with garlic, ginger, In a large mixing bowl, combine paste and ground chicken. Carefully distribute paste into chicken, but do not over handle. Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns. Wrap each patty in aluminum foil and refrigerate until you are ready to grill.
• To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes. Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside. Add the drained cucumbers and tomatoes to yogurt mixture. Cover and refrigerate until burger assembly.
• Wash and dry lettuce. Select six leaves and chill until burger assembly.
• Preheat gas grill to medium high.
• Split buns and lightly brush insides with olive oil.
• Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork.
• During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
• Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun. Serve burgers.