Ingredients

2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut

Fresh Mango Chutney

1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

Instructions

Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.

In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.

Meanwhile, prepare a medium-hot fire in your grill.

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.