lamb with mango chutney

Chipotle Lamb Patties with Mango Chutney

Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.

For the lamb:
1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)
4 cloves garlic, minced
½ cup fresh cilantro, chopped
2 tablespoons sauce from chipotle in adobo, or more to taste
salt and pepper to taste
Avocare Chipotle Avocado Oil for pan

For the mango chutney:
2 large rice mangos, peeled and diced
1 apple, peeled and diced
½ of a red onion, diced
½ cup currants
3 tablespoons ginger, minced
¾ cup sugar
½ cup apple cider vinegar
1 ½ teaspoons mustard seeds
½ teaspoon chipotle or red pepper flakes
½ teaspoon salt

Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.

Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into patties. Bring about 2 tablespoons of Avocare Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)

Serve with a dollop of warm Mango Chutney.

Serves 6 to 8

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