Tandoori lamb patties with yogurt sauce

By Lucy Nunes

Serving size: Serves 4
Cooking time: Less than 15 minutes

From the November 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 small onions, finely chopped
500g lean lamb mince
1 tablespoon tandoori paste
1½ cups (300g) basmati rice
1 cup (280g) low-fat natural yogurt
¼ cup chopped coriander leaves
300g green beans, trimmed

METHOD

Lightly spray a frying pan with oil and heat on medium. Cook onion for 3 minutes, stirring, until soft. Cool slightly. Combine with lamb mince and tandoori paste in a bowl. Season with pepper. With wet hands, shape mince mixture into 12 patties.

Cook rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.

Meanwhile, heat a frying pan on medium and cook lamb patties for 3 minutes each side, until cooked through. Combine yogurt and coriander in a bowl. Season to taste. Cook beans in a saucepan of boiling, salted water for 3 minutes, until tender but still crisp.

Serve lamb patties with rice, beans and yogurt sauce.