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  • 275 g (9 oz) good-quality coarsely minced lamb
  • 40 g (1½ oz) ready-to-eat dried apricots, finely chopped
  • 1–2 tablespoons finely chopped fresh coriander
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • large pinch of cayenne pepper
  • large pinch of turmeric
  • salt and black pepper
  • 3 medium plum tomatoes, halved
  • large pinch of paprika
  • 1 garlic clove, chopped
  • 2 teaspoons olive oil
  • 2 soft rolls
  • salad leaves

Arrange the tomatoes, cut side up, on a lightly greased nonstick baking sheet. Sprinkle over the paprika and chopped garlic and season well with salt and pepper. Drizzle with olive oil and roast in a preheated oven, 150°C (300°F) Gas Mark 2, for 1 hour. Remove and set aside until needed.

Mix the lamb, apricots, herbs and spices in a large bowl and season well with salt and pepper. Divide the mixture in half and form them into 2 balls. Flatten into burgers. Cover and chill for 30 minutes.

Heat a griddle pan or barbecue until very hot. Brush the burgers with a little oil and cook them for 5 minutes on each side, depending on how well done you like them.

Toast the halved rolls on a hot griddle pan or barbecue and top each base with salad leaves and a burger. Put 3 roasted tomatoes on each burger and top with the lid of the roll.

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