Place the lamb mince in a bowl and add the chilli. Crush the mustard seeds to a powder in a pestle and mortar and add to the lamb with the rest of the spices and seasoning.
Form the meat into four patties, 2cm thick, brush with oil and leave, covered, in the refrigerator for at least 30 minutes.
Heat the barbecue until the coals are glowing and there are no flames. Cook the burgers for about four minutes per side or until cooked through. Serve in the buns, topped with yogurt mixed with mint.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.