India's Unsurpassed Cuisine: The Art of Indian Curry Cooking
Everyone loves a delicious hamburger cooked on a charcoal grill
and served with roti, salad, and mint chutney.
¼ teaspoon saffron threads
¼ cup hot whole milk
2½ pounds ground lamb
2 tablespoons bread crumbs
6 cloves garlic, chopped fine
1 medium onion, chopped fine
1 fresh green chili, chopped fine
¼ teaspoon ground black pepper
Salt to taste
¼ cup fresh mint leaves, chopped fine
¼ cup cilantro leaves, chopped fine
½ cup corn oil
1 large onion, peeled, sliced fine
¼ teaspoon chili powder
1 tablespoon ground coriander
¾-inch piece fresh gingerroot, peeled and shredded
½ cup plain yogurt
1 cup whole milk
¼ cup whole unsalted, blanched almonds
¼ cup whole unsalted, blanched pistachios
2 cups water
¼ teaspoon roasted Mughal-Style Garam Masala (see p. 31)
½ cup thick cream
Soak the saffron threads in hot milk for 20 minutes.
In a large bowl, combine the ground lamb, eggs, bread crumbs,
garlic, onion, green chili, pepper, salt, mint, and cilantro leaves.
Divide the ground lamb mixture into twelve equal portions, form
into smooth balls, and shape into 2-inch patties.
Heat the oil in a wok over medium heat. Sauté the almonds and
pistachios for 2–3 minutes, until golden brown; remove to a small
In the same oil, add the onions and sauté for 5–6 minutes, stirring
occasionally, until soft and golden brown.
Add the chili powder, coriander, ginger, yogurt, and milk, and stir
for 3–4 minutes.
Add the almonds and pistachios. Add 2 cups water and mix.
Drop in the patties and gently stir. Cover and simmer for 25–30
minutes, stirring occasionally, until the patties are cooked and all
the liquid has evaporated. Add garam masala, saffron milk, and
cream, and mix. Cover and simmer for 5–6 minutes until a thick
Serve hot with roti, mint chutney, vegetables, and fresh tossed salad.