Mix up your meals with lamb ideas

WHAT is your favourite meat dish? Lamb? You're not alone. Research shows that Australians eat lamb once a week, but we cook the same dishes over and over again. How unoriginal!

lamb burger taste

WHAT is your favourite meat dish? Lamb? You're not alone. Research shows that Australians eat lamb once a week, but we cook the same dishes over and over again. How unoriginal!

Thankfully, Taste.com.au have a variety of easy recipes you can cook each week at home for the family that are not only delicious but different.

Here is one of our favourites from delicious magazine.

SPICY BURGER WITH CURRY-LEAF RAITA AND MANGO CHUTNEY

- Makes 4

- Preparation time: 15 minutes

- Cooking time: 10 minutes

- Skills: Basic

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1 tbsp sunflower oil, plus extra to brush

1 small onion, chopped

3 pancetta slices, chopped

1 garlic clove, crushed

2 slices wholemeal bread, crusts removed

1/3 cup flat-leaf parsley leaves

500g lamb mince

2 tsp good-quality medium curry powder

2 tbsp coriander leaves, chopped

Toasted buns, lettuce, sliced tomato and kumara wedges to serve

MANGO CHUTNEY

2 small mangoes, peeled, seeds removed, flesh chopped

3cm piece ginger, cut into very thin matchsticks

2 long red chillies, seeds removed, cut into thin strips

1/2 cup cider vinegar

100g golden or raw caster sugar

CURRY-LEAF RAITA

1 tbsp vegetable oil

1/2 tsp black mustard seeds

20 fresh curry leaves

1 cup thick Greek-style yoghurt

1 small red onion, very thinly sliced

1 vine-ripened tomato, seeds removed, finely chopped

1 green chilli, seeds removed, finely chopped

More: Use the food glossary on Taste.com.au

For the mango chutney:

Place everything in a pan over medium heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Leave to cool.

To make the raita:

Heat oil in a small, dry frypan over medium heat. Add mustard seeds and curry leaves and cook for one minute until the seeds start to pop. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in onion, tomato and chilli.

Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.

To make the burgers: 

Heat oil in a frypan over medium heat. Stir onion and pancetta for 2-3 minutes until onion is soft and pancetta is golden. Add garlic and cook, stirring for 30 seconds.

Remove using a slotted spoon and place on a paper-towel-lined plate. Set aside to cool. Whiz bread and parsley in a processor to fine crumbs.

Add lamb, curry powder, coriander and onion mix.

Pulse until mix just comes together don't over-process. Season, form into four patties and chill for 30 minutes.

Preheat a chargrill or barbecue to medium-high. Brush patties with extra oil. Cook for 2-3 minutes each side.

Serve on buns, with chutney, raita, lettuce and tomato, with kumara wedges.

More: Get hundreds of delicious lamb recipes on Taste.com.au