1 kg of lamb mince
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of coriander (ground)
1 red onion
4 cloves of garlic
3 cm of ginger
4 handfuls of breadcrumbs
1 tablespoon of mango chutney
2 organic eggs

This is a cinch recipe and if you use a blender takes minutes.

Place ground coriander and cumin in a hot frying pan and brown (takes about a minute).

Place red onion in your blender (magimix or what ever brand you have).
Add 4 whole cloves.
Add 3 cm's of ginger.
Add the cumin and coriander from the frying pan and also add the turmeric.
Blitz above mixture. If you don't have a blender just slice up everything thinly and mix together.

In a mixing bowl place the lamb mince.
Add contents from the blender.
Add breadcrumbs.
Add 2 lightly beaten eggs.
Add mango chutney.

Now, the best bit: with you fingers mix everything really well together until it is all good and sticky.

You can at this stage decide whether to make small meat balls or larger burgers.

TO COOK BURGERS:

Place in a pre-heated and very hot frying pan and fry until the outsides are nice. Don't overcook them. Too many people cook the bejaysus out of burgers and you loose all the yumminess then.

Enjoy with Feta cheese on top, add gherkins or Ballymaloe Jalapeno relish. Yum!

TO COOK MEATBALLS:

Place balls in a pre heated Le Cruset dish.
Add a tomato sauce (which could be our tomato soup reduced).