SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
SPICY LAMB PATTIES
Don't dismiss Indian cooking as 'too hard' and leave it to your local curry house, try cooking this spicy lamb dish for starters
Provided by Cathryn Evans
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.7 grams sugar, Fiber 0.3 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
LAMB PATTIES
Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy.
Provided by Madhu
Categories Meat and Poultry Recipes Lamb Ground
Time 45m
Yield 18
Number Of Ingredients 14
Steps:
- In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 15.7 g, Cholesterol 27.2 mg, Fat 14.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 247 mg, Sugar 1.8 g
SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE
© 2014 Turner Broadcasting System, Inc. All rights reserved. Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Harissa, a spicy tomato-pepper paste, adds both heat and flavor to the lamb. Finely chopped cauliflower "rice" is livened up with lemon juice, plumped golden raisins, parsley and blanched almonds.
Provided by Turner Broadcasting
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
- Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
- For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
- Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
- Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
- Serve the lamb patties over the cauliflower rice.
- Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
- Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
- You can also cook the patties in a 350 degree F oven until cooked through.
Nutrition Facts : Calories 514.5, Fat 36.7, SaturatedFat 12.7, Cholesterol 82.9, Sodium 279.2, Carbohydrate 24, Fiber 6.1, Sugar 11.9, Protein 26
HEALTHY SICILIAN CAULIFLOWER RICE
Studded with raisins, lemon zest and pine nuts, this fluffy pilaf makes a flavorful, high-fiber side for chicken, salmon and pork.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield four 3/4- to 1-cup servings
Number Of Ingredients 11
Steps:
- Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
- Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
- Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
- Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
- Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.
Nutrition Facts : Calories 260 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 670 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 6 grams, Sugar 10 grams
SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)
These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.
Provided by eatrealfood
Categories Lunch/Snacks
Time 1h10m
Yield 8 patties
Number Of Ingredients 19
Steps:
- Heat a large pan and add all the ingredients listed for the patties.
- At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
- Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
- Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
- Blend in a food processor till fine.
- Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
- Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
- Shape the patties into balls and flatten.
- Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
- Sink your teeth inches.
Nutrition Facts : Calories 353.3, Fat 23.9, SaturatedFat 8.5, Cholesterol 41.5, Sodium 107.3, Carbohydrate 23.6, Fiber 6.9, Sugar 2.4, Protein 13.9
SEVENTIES ALMOND RICE
Growing up, this is what my mom was famous for at church. No matter the occasion, she was always asked to bring a dish of almond rice. It has a bit more salt and fat to it than newer recipes. It would easily adapt to crock pot cooking or vegetarian requirements.
Provided by gourmetmomma
Categories Long Grain Rice
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet (mom used the electric skillet so it would stay warm at parties), melt 1 stick of margarine.
- Add the rice and stir thoroughly.
- Dissolve the bouillon into the hot water and add it to the rice.
- Cover and cook for 20 to 30 minutes, until the water has been absorbed.
- Turn the heat off and add almonds, green onions, and soy sauce.
- Crock pot modification: Premelt the butter. Add butter and rice to crock pot, then stir to combine. Add bouillon and water. Cook -- 1.5 to 2 hours on hi and (I'm guessing) 4-6 hours on lo. I've checked on hi but please let me know what your times are. Finish recipe as above.
- Brown rice modification: Same as normal, but add 1/2 cup more liquid. Times would be 50 minutes in a skillet. Add 30-60 minutes to crock pot times.
- Modern version: Substitute 1 tablespoon olive oil and 1 tablespoon butter (or heart smart spread) for the margarine. Use brown rice. Use low sodium chicken or vegetable stock in place of the bouillon and water (organic optional). Use low sodium soy sauce. And -- it will still taste good. Cooking methods sure have changed!
Nutrition Facts : Calories 289.8, Fat 14.9, SaturatedFat 2.1, Cholesterol 0.1, Sodium 858.5, Carbohydrate 33.2, Fiber 2, Sugar 1.1, Protein 6.3
POMEGRANATE AND ALMOND RICE
Simple, easy, tasty way to improve the flavour and colour of a rice dish. This adds a little sweetness to a curry, and when you bite into the pomegranate seeds they just burst with flavour.
Provided by Brian Holley
Categories Long Grain Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
- Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
- In the mean time remove the seeds from the pomegranate.
- Stir the almonds and pomegranate seeds into the rice and serve.
Nutrition Facts : Calories 537.9, Fat 17.9, SaturatedFat 8.1, Cholesterol 30.6, Sodium 988.1, Carbohydrate 86.2, Fiber 6.8, Sugar 10.7, Protein 10
TOASTED ALMOND RICE
Make and share this Toasted Almond Rice recipe from Food.com.
Provided by Chef mariajane
Categories Brown Rice
Time 25m
Yield 11-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook onions in heated oil in heavy-bottomed saucepan over medium-high heat for 1 minute, stirring often.
- Add rice, soy sauce and broth. Heat to a boil. Reduce heat to low. Cover.
- Simmer, stirring occasionally, for 20 minutes. Remove from heat; stir in almonds.
Nutrition Facts : Calories 208.1, Fat 7.5, SaturatedFat 0.9, Sodium 346.8, Carbohydrate 29, Fiber 2.6, Sugar 1.1, Protein 6.7
SAFFRON ALMOND RICE
I simply love the flavors of North Africa and I think that you'll enjoy this as much as I do. I like to make this with pistachios in place of the almonds sometimes.
Provided by Annacia
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
- Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
- Simmer for 15 minutes on low heat.
- Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!
Nutrition Facts : Calories 576.1, Fat 16.2, SaturatedFat 1.6, Sodium 17.2, Carbohydrate 97.7, Fiber 8.9, Sugar 19.2, Protein 14.2
SPICY CAULIFLOWER & HALLOUMI RICE
Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
- Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.01 milligram of sodium
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