East Indian Lamb Patties Food

GREEK LAMB PATTIES

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

SPICY LAMB PATTIES

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

EAST INDIAN LAMB PATTIES

Steps:

• Combine the lamb with all the other ingredients.
• Form 4 large patties.
• Cook the patties as you would a hamburger. They should not be cooked rare, but a barely pink center is okay.

INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS

Steps:

• Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
• Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
• Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
• Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
• Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
• * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

SPICY LAMB PATTIES

Steps:

• Heat 1 tbsp oil in a large frying pan, fry the onions with the ginger, garlic and spices for 5 mins until soft, then tip into a large bowl to cool.
• Mix together the lamb, peas and egg with the onion and season with a little salt. Shape the mixture into 12 patties. You can freeze for up to one month at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance. Heat the remaining oil in the pan and fry the patties, 4 mins each side, or until cooked through.

LEMON & PINE NUT LAMB PATTIES

Steps:

• Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
• Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
• To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
• To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.

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.

CURRIED LAMB PATTIES

Steps:

• Put the lamb in a mixing bowl. Sprinkle with salt and pepper to taste.
• Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic. Cook, stirring, until wilted. Let cool briefly and add to the lamb.
• Add the bread crumbs, egg and almonds and blend well.
• Divide the mixture into eight portions and shape each into a round ball. Flatten the balls into round patties, each about one inch thick.
• Heat the oil in a heavy skillet large enough to hold the patties in one layer. Add the patties and cook three minutes or until golden brown. Turn the patties and continue cooking three or four minutes on the second side. Transfer the patties to a warm platter.
• Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder. Cook, stirring, until the onion is wilted. Add the broth and cook until the broth is cooked down by half. Add the cream and grapes and cook down about one minute. Pour the grape sauce over the meat patties and serve.

ARMENIAN CHE KUFTA (RAW LAMB PATTIES)

Steps:

• Lamb should be put through grinder three times.
• Mix in salt and pepper to taste, before adding bulgur and onions.
• Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
• Squeeze vegetables with hands to draw moisture and add to lamb.
• Also add cayenne pepper, if desired.
• Knead all together adding a little water until all ingredients stick together.
• Shape into patties and garnish with chopped parsley.
• Serve at once.