For the pesto, roast one diced green capsicum in the oven till it starts to char. Peel and add to the blender with a half cup of cashews, three tablespoons of parmesan, a spoon of smoked paprika, 3-4 garlic pods, salt, oregano and a drizzle of olive oil. Blend till ooth and set aside.
For the lamb, mix a half kg of lamb mince with a half cup of breadcrumbs, a tablespoon of yogurt, a big handful of parsley, garlic, salt, a spoon of cumin powder, a spoon of paprika, and some oregano. Mix with your hands and make patties. Heat up a grill pan and cook the patties 12 minutes on one side and 8 mintures on the other.
For the onions, slice an onion very thinly and dip into a bowl of egg wash and a little dry flour before deep-frying till golden.
Plate up with sun-dried tomatoes and a toasted whole wheat bun!