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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in one-third of the garlic. Add the chopped watercress and cook until wilted; season with salt. Let cool.

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  • Meanwhile, in a small, dry skillet, toast the curry powder and remaining garlic over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl; let cool. Stir in the mayonnaise.

  • In a bowl, combine the lamb with 3/4 teaspoon salt and 1 teaspoon pepper and shape into 4 mounds. Place 1 mound in your hand, press one-quarter of the watercress mixture into the mound and shape the lamb around it. Gently press to form a patty. Repeat with the remaining mounds and watercress.

  • In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the patties and cook, turning once, for 12 minutes.

  • Spread some curry mayonnaise on each roll bottom; top with a patty, more curry mayonnaise, some radishes, watercress sprigs and a roll top.

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