Best East Indian Lamb Patties Recipes

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.

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.

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.

SILKY GROUND LAMB PATTIES (SHAMMI KEBAB)

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.

PAKISTANI-STYLE LAMB PATTIES

Steps:

• Saute' the onions in hot oil until they are translucent.
• Add the garlic and saute' briefly.
• Remove mixture from the heat.
• Soak the bread crumbs in water.
• Squeeze out any excess moisture.
• Combine the bread crumbs, onion, and garlic.
• Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
• Mix them together gently but thoroughly.
• Shape the mixture into patties and chill the patties.
• Grill or broil the patties to doneness.

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE

Steps:

• Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
• Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
• Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
• Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
• With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
• Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
• Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.