
Spiced Lamb Burgers With Herb Yogurt
When everyone else seems to be over indulging, it’s hard not to feel a touch sorry for yourself when you’re a mum to-be: no wine; no pâté; no delicious french cheese; no sloppy scrambled eggs; and, probably, a wild craving for something truly indigestible.
This weekend treat yourself to a special meal for one. This fresh, feisty and mouth-watering dish from Anjum Anand is perfect for pregnant women, and relatively quick to make.
Take half an hour to yourself and lovingly prepare, cook and devour this spicy burger, without any of the guilt that creeps up after eating its fat laden cousin.
Serve with a mountain of crunchy salad for an extra dose of those much needed five-a-day.
If your feeling really generous, treat your loved-ones to this summer sensation for a dinner that everyone can enjoy.
For the burgers
1 small onion, quartered
4cm/1½ in piece fresh ginger
4 large garlic cloves
20g/¾oz fresh coriander, stalks and leaves
2-3 green chillies, chopped or ½-1 tsp red chilli powder
450g/1lb lamb mince
¾ tsp ground cumin
1½ tsp garam masala
1 tsp salt, or to taste
1 large free-range egg
2 slices thick-cut white bread, processed to crumbs in a food processor
2 tbsp oil, for greasing
For the herbed yogurt
200g/7oz Greek-style yogurt
30g/1oz fresh coriander leaves
15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint
1-2 green chillies, finely chopped (optional)
½ tsp freshly ground black pepper
To serve
6 hamburger buns
1 onion, sliced crosswise into large rings
2 ripe plum tomatoes, sliced crosswise
crunchy lettuce leaves
Preparation method
- For the burgers, using a hand blender, roughly chop the onion, ginger,
garlic, coriander and green chillies by pulsing, or chop them all by hand. Place
into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and
breadcrumbs and mix well. - Shape into six burgers and chill in the fridge for 20 minutes, or until you
are ready to cook them. Take them out of the fridge 30 minutes before you start
cooking. - Meanwhile, for the herbed yogurt, mix together all the ingredients for the
herbed yogurt in a bowl and season, to taste, with salt and freshly ground
black pepper. - Preheat the grill to high. Place the burgers on a well-oiled baking sheet and
cook for about 4-5 minutes on each side. They can also be cooked in an oiled
non-stick pan for 8-10 minutes, turning halfway. - While the burgers are cooking, heat the buns in the oven for the last 3-4
minutes of the cooking time. - To serve, split the buns in two. Place a burger onto one half of each bun on
a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the
herbed yogurt. Finish with the other half of each bun.








If it’s time to start weening your baby on to solid food or purees, then making your own fresh baby food is both economically friendly and ensures you know exactly what they’re eating.














Congratulations to drop dead gorgeous new mummy Alessandra Ambrosio, who gave birth yesterday in Brazil.



You love that bag and we completely understand that, but getting frustrated when it inevitably gets ruined is just wasted energy which you can’t afford to lose.
If you’re breast feeding, chances are you’re priorities when getting dressed is that your outfit fits, is nonrestrictive while what is looks like comes last.
If you don’t have time to think about pulling a whole outfit together – and let’s be honest, not many of us do while we’re stumbling around after only four hours sleep with three day old hair that doesn’t look like it’s going to get washed anytime soon – then throw on a statement jumper or cardigan to transform your look from shabby to chic in seconds.
This beautiful luxurious