03 January 2013,03:10 by

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Makes :

Preparation Time :
25 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Heat a large pan and add all the ingredients for the patties. Stir and cook for about 35-40 minutes or until the mince is done.
  • Stir constantly for about 10-12 minutes or until the meat is completely dry and crumbly. Leave to cool slightly.
  • Add the breadcrumbs, cumin and egg white. Blend to a fine paste in a food processor. Turn out into a bowl, cool and chill for about an hour or two.
  • Bring it to the room temperature while cooking. Knead the mince for at least 3-5 minutes.
  • Take small handful of the mince, roll into a ball and flatten to make a burger.
  • Heat half the oil in a large non-stick frying pan and carefully add patties in batches to sit in one layer.
  • Cook on one side for about 2-3 minutes without disturbing, use a spatula turn over and cook the underside in the same way until crisp.
  • Repeat with the remaining mince and oil.
  • Serve hot.


  • 2 tablespoon IDHAYAM MANTRA peanut oil
  • 1 teaspoon cumin powder
  • 1 large egg white
  • 1 thick slice of white bread, crumbed and toasted in a dry pan


  • 5 cups lean lamb mince
  • 4 tablespoon Bengal gram, soaked
  • 1 onion, roughly chopped
  • 2 inch piece of fresh ginger, peeled and roughly chopped
  • 4-6 large garlic cloves, roughly chopped
  • 8-10 cloves
  • 1 inch cinnamon stick
  • 2 blades of mace
  • ½ teaspoon black peppercorns
  • 4 bay leaves
  • 100 ml cold water
  • 4 brown cardamom pods, lightly crushed
  • 3 green chillies, halved lengthways and seeded
  • Salt to taste

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