June 17th, 2014
Heat oil in large skillet over medium heat. Add onion, jalapeno, ginger and garlic. Sauté until onion is tender, about 5 minutes. Mix in curry powder and cardamom, and stir for 30 seconds.
Remove from heat. Cool onion mixture slightly, about 5 minutes.
Place ground lamb in large bowl. Add onion mixture, salt and pepper. Blend ingredients together gently, then shape into 6 patties. Cover and chill 30 minutes or until ready to grill.
Preheat barbecue to medium-high heat (375–450ºF).
Place patties on the barbecue and grill about 4–6 minutes, keeping lid closed. Open lid, flip burgers, close lid and grill another 4–6 minutes. Place each burger on a piece of naan and top with a spoonful of yogurt dip and homemade cucumber relish. Cover each with a second piece of naan, and serve with remaining yogurt dip.
To make Cucumber Relish: Crush coriander seeds with the bottom of a pan.
Heat vegetable oil in fry pan over medium heat. Toast crushed seeds until fragrant, about 3 minutes. Add remaining ingredients and stir until sugar dissolves; it will look very dry until cucumber renders its liquid, which will take about 5 minutes. Reduce heat and continue to simmer 3–5 minutes, until a glaze begins to form.
Remove pan from heat and transfer relish to a serving dish. Cover and chill until ready to serve.
To make Yogurt Dip: In a small bowl, mix together 1/3 cup plain Greek yogurt, 3 tablespoons chopped fresh cilantro, 1 tablespoon chopped mint and 1/2 teaspoon lime zest.
Season with a pinch of salt and pepper.
Cover and chill until cold, at least 30 minutes, or up to 4 hours.
640 calories, 33 g fat, 218 mg calcium, 599 mg sodium, 53 g carbohydrates, 5 g fibre, 33 g protein. Excellent source of vitamins B6 and B12, niacin, folate, iron, manganese, potassium, selenium and zinc; high source of fibre; good source of vitamin C and calcium; source of omega-3 and omega-6.