Back to Jamie. Today’s recipe is inspired by this month’s edition of Jamie magazine. While making the burgers, I started to feel slightly uneasy and disloyal because I wasn’t exactly following the recipe. Again. Willfully fiddling with the yogurt sauce and spice mixture.
And then it occurred to me that a chef of Jamie’s caliber and abilities, doesn’t really expect anyone to take a scientific approach to his recipes. After all, applied food science is only taken seriously in school cafeterias, home economics classes, factories, chain restaurants and probably prisons. Innovative cuisine is not a science at all but an art form and like most art forms, an exception being classical music, is not exact. It’s like jazz, I followed his theme but didn’t play the tune note for note. For the more classical minded, September, issue 22, page 36.
Speaking of Moroccans, my stove care expert’s mother sent over some fantastic lentils with a vegetable side. I have to ask her for the recipes. I will never be satisfied with my lentil dishes again! Next to hers, they smack of food science 🙁
I can’t believe that Roger’s not the tiniest bit curious about what I’m having for dinner. Unbelievable! SMH.
Spicy Moroccan Lamb Burger
1 lb ground lamb, formed into 4 patties
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tbsp paprika
1/2 tsp ground ginger
1/2 cup Greek yogurt
1 tsp sambal oelek
4 hamburger buns
Mix salt, pepper, cumin, coriander, masala, paprika, ginger together. Season the lamb patties with the mixture. Blend the yogurt with the sambal oelek and set aside.
Grill or pan fry the lamb patties and toast the buns. Spread the buns with the yogurt, add the lamb, more yogurt on top, lettuce and mint leaves.
Serve with aubergine salad http://atomic-temporary-17826715.wpcomstaging.com/2011/09/27/grilled-aubergine-a-la-velours-de-balsamique/ and Moroccan lentils.