Take the lamb out of the refrigerator while you prepare the curried onions and ginger. You don't want to work or grill cold chopped meat.
In a medium sized sauté pan or fry pan, heat 2 tablespoons of olive oil until hot. Add the onions, ginger and season with a little salt.
When the onions are soft, about 8 minutes, add the Garam Masala or curry powder, stir for 30 seconds and remove from heat. Let this mixture cool to room temperature.
In a large mixing bowl, combine the lamb and onion mixture. Add the cilantro and a little salt and pepper. Don't overwork the meat too much. Gently combine all the ingredients and make six ½-inch thick lamb burgers.
Place the sliced zucchini and scallions into a bowl and add 2 tablespoons of olive oil along with ½ teaspoon of salt and ½ teaspoon of fresh ground black pepper. Toss to coat.