Spicy lamb burgers from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 110) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked masala chips; Sweet and hot tomato chutney (Tamatar nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spvla on May 28, 2026

    Great recipe, I also added mint and ground coriander to make the flavors stronger. Was a big hit.

  • Lsblackburn1 on January 17, 2026

    Very delicious and easy to make. We ate these with a store bought mango chutney, which was tasty!

  • sarahj22 on July 13, 2025

    Completely delicious. I'd planned to make the tomato chutney but couldn't face using the hob during a heatwave - they were still very tasty without. I used jarred crushed ginger and garlic so they were very quick to come together, and didn't have fresh coriander so I used a small amount of fresh basil instead. Cooked in the air fryer and served on morning rolls with mayo, romaine lettuce and tomato. I'll definitely make again and am looking forward to having them with the suggested tomato chutney and masala fries.

  • mimisingh on June 16, 2025

    Really good and easy with the tomato chutney. Used half a cayenne pepper since I did not have an Indian green chili

  • Ishie1013 on October 28, 2024

    Not bad, though the mix had an unexpected sweetness I did not necessarily love. I also wish I'd used the tomato chutney or even put on some premade mango chutney, but it made for an enjoyable weeknight meal.

  • mondraussie on May 25, 2024

    Really good with the tomato chutney

  • OrchidO on December 21, 2023

    Excellent and tender with delicate flavors

  • puddlemere on January 11, 2019

    Yum--easy and delicious. Served with the baked masala fries and tomato chutney as suggested.

  • FJT on September 09, 2017

    This recipe also works well with ground beef.

  • Rutabaga on August 15, 2017

    These are good, although I substituted ground turkey and used less pepper (to accommodate my six-year-old), so they weren't as rich or spicy as they would normally be.

  • raybun on June 26, 2017

    I made these again yesterday and had almost forgotten how wonderful they are! Accompanied with the sweet and sour tomato chutney and masala fries. A definite 5 star recipe

  • clcorbi on June 13, 2017

    Phenomenal. With the tomato chutney, red onions, and a slather of mayo, we were in heaven. I might decrease the amount of chopped onion in the burger next time, but otherwise, these are perfection. Will be repeated.

  • stef on April 06, 2017

    So good. Will make it often. No green chilli so used red but everything else as written.

  • FJT on October 29, 2016

    Very tasty! I used a pound of lamb rather than 14 oz and split the mix into 8 burgers rather than 4. Served with the tomato chutney. Will definitely make again.

  • raybun on October 23, 2016

    These were excellent, I used half a jalapeño for the green chilli so the child would enjoy it too. I made the suggested spicy tomato chutney and masala chips/fries. I usually make Jamie Oliver's Moroccan lamb burgers but these are my new favourites. Best meal I've had in a long time!

  • TrishaCP on May 17, 2016

    These were just great. I used a whole serrano chile with seeds and that was spicy but not too much. The chile reduces any gaminess from the lamb. Would like to try this with bison meat for a lighter option.

  • cedarmakesthings on February 17, 2016

    These burgers were amazing, maybe the best I have made. I served them with the tomato chutney suggested, as well as the masala fries and date and tamarind chutney. Both chutneys slathered on made this quite the treat. I am excited to make these for guests.

  • joneshayley on May 03, 2015

    Very nice - my family loved these especially with the chutney as suggested.

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