SERVES 4
PREPARATION 10 MINS
COOKING 10 MINS
600g (1¼lb) lamb mince
1 large red onion, finely chopped or grated
1 long red chilli, chopped
2tsp ground cumin
2tsp paprika
4tbsp chopped fresh mint
Vegetable oil, for cooking
200g (6½oz) quick-cook couscous
1 red pepper, diced
1 yellow pepper, diced
1tbsp extra virgin olive oil
150g (5oz) plain yoghurt
1. Combine the mince, ½ the onion, chilli, spices and 3 tbsp of mint in a bowl. Season well.
2. Divide the mixture into 8 balls and flatten
them to make burger shapes. Place enough oil
in a large frying pan to just cover the surface. Heat over a moderate temperature and cook
the burgers for 4 minutes on each side, or until cooked. Cook them in batches if necessary.
3. Meanwhile, put the couscous in a bowl and pour over 250ml (8fl oz) of boiling water. Cover with clingfilm and set aside for 5 minutes. Then fluff with a fork and stir through the chopped peppers and the remaining red onion. Drizzle
with some olive oil.
4. Combine the yoghurt and the remaining
mint. Serve the burgers with the couscous and accompany with the yoghurt and mint mixture.
TIP
The burgers are great to make ahead, as time allows the flavours to develop. Store in the fridge for up to 2 days. To test the spice before shaping the balls, fry a little of burger mixture and taste. Add extra seasoning, if necessary, as desired.
AND TO DRINK
A shiraz with some fruit and guts - try DArenberg, The Football Shiraz 2002 (Waitrose, £8.49).