Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, October 3, 2009
Tandouri Lamb Burger with Cumin-Yogurt Dressing
For the meat patties:
1 lb ground lamb
1/4 cup finely chopped onion
2 T finely chopped garlic
2 T finely chopped (or grated) peeled fresh ginger
1 large egg
1 T curry powder (I get mine from Mountain Rose Herbs)
1 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper (I left this out)
Combine all ingredients (I used my Kitchen Aid mixer). Form into 4 patties.
To cook them, the book suggests putting them into a 500 degree oven for 8-10 minutes in a skillet on the middle rack of the oven. The idea is to mimic a tandouri oven. I did this and while the burgers were cooked and tasted good, they didn't brown and were very soft. In the future I plan to broil them on a rack.
Serve with slices of red onion, tomato, and lettuce leaves. Cumin-Yogurt dressing is optional.
For the dressing, combine the following ingredients in a small bowl:
1 cup yogurt
1 T freshly-squeezed lemon juice
1 tsp ground cumin
1 tsp curry powder
1 tsp ground ginger
1/2 tsp salt