Tony Singh served up tasty dirty lamb burger with sliced onions, aloo pakora/bhaji, tamarind sauce and mint chutney on Saturday Kitchen.

The ingredients for the spicy onions are: 250g red onions, sliced as thin as possible, 1 lime, juice and zest only, 50g tomato ketchup, 50g mango chutney, 10g ginger paste, 10g garlic paste, 20g chopped fresh coriander, 10g chopped fresh chilli, 5g chilli powder and salt, to taste.

For the lamb burger: 50g chopped coriander stalks and leaves, 1kg minced lamb shoulder, 3 tbsp grated ginger, 3 tbsp crushed garlic, 5 green chillies (with seeds), finely chopped, 2 small red onion, finely chopped, 4 tsp garam masala, 1 tsp ground cumin, 2 tsp mild chilli powder and 1 tsp fine salt.

For the aloo bhaji: 500g potatoes, 150g gram flour, ½ tsp ground turmeric, 1 tsp salt, 1 tsp chopped ginger, 1 green chilli, finely chopped, 1 tsp cumin seeds, 1 tsp chilli powder and 1 tbsp chopped fresh coriander (or dried).

To serve: oil, for cooking the burgers, 6 brioche burger buns tamarind sauce
mint chutney.

See recipes by Tony in his book titled: Tasty available from Amazon now.