River Cottage

He made a lamb mince pattie which I think he said was North African Spiced Lamb. Does anyone know the herbs and spices he added to the lamb and also what else was done as I wish to try these.

From his web site:

Spicy North African Lamb Burgers with Minty Yoghurt

Ingredients

1kg lamb, coarsely minced if possible
1tbsp coriander seeds
1tbsp cumin seeds
1 tbsp caraway
2 cloves of garlic
1 tsp sea salt
1 tsp black onion seeds
1 tsp cayenne
A large pinch of paprika
1tbsp ground nut oil

For the minty yogurt

200ml whole full fat or Greek yoghurt
A good pinch of sea salt
2 tbsp mint leaves, finely shredded

Flat breads or pitas to serve

In a small frying pan, dry roast the coriander, cumin and caraway for 30 seconds or so until they just release their fragrance. Pour into a pestle and mortar and pound to a fine powder.

Peel the garlic and mash to a paste with the salt.

Tip most of the spices into a bowl with the lamb (reserve a teaspoon to season the yoghurt), along with the onion seeds, garlic and salt, cayenne and paprika. Mix together with your hands until everything is thoroughly combined. Form the lamb into patties 1cm thick.

In a small bowl, stir together the yoghurt, salt, mint and the left over spices.

Heat the oil in a heavy bottomed saucepan over a medium-high heat and fry the patties for a minute or so each side – they’re very thin so won’t need much cooking.

Serve rolled in the flat breads or tucked into the pitas with a good dollop of the minty yoghurt.

Thank you now why have I not been able to find website.

Also do you think I could use powdered spices instead of fresh and also garlic paste you can buy instead of making it from scratch?

All the River Cottage stuff is in a section of the British Channel 4 website, so look there rather than for River Cottage.

And yes, you could, but fresh ingredients will always taste best :-)

I think you should follow the recipe.Garlic paste is oxidised and nasty and will ruin anything you add it to.

shop brought garlic paste is vile and tastes sour, definately crush up your own garlic for this recipe.