CURRIED LAMB PATTIES WITH RADISH RAITA
Steps:
- Make raita:
- In a small bowl stir together all raita ingredients and season with salt and pepper.
- Make patties:
- In a large bowl mix together all patty ingredients except oil until combined well and season with salt and pepper. Form mixture into 4 patties about 1 inch thick. In a large heavy skillet oil over moderately high heat until hot but not smoking and cook patties until just cooked through, about 3 1/2 minutes on each side.
- Serve lamb patties with raita.
SIMPLE LAMB CURRY WITH CARROT RAITA
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
- Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
- To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.
CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA
Make and share this Curried Lamb Burgers With Grilled Vegetables and Mint Raita recipe from Food.com.
Provided by mell_2
Categories Lamb/Sheep
Time 52m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For raita:
- Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
- For burgers and vegetables:.
- Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
- Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
- Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
- Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
- * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
Nutrition Facts : Calories 692, Fat 42.5, SaturatedFat 15.8, Cholesterol 101.9, Sodium 1017.3, Carbohydrate 46.3, Fiber 4.3, Sugar 7.4, Protein 31.3
MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES
A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 6-8 Rissoles, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
- Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
- Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
- Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.
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