Lambandyoghurtpatties Recipes

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SPICY LAMB PATTIES



Spicy Lamb Patties image

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

1 pound ground lamb
3 green onions, minced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
salt and pepper to taste

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

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE



Lamb Patties With Fried Onions And Tahini-Yogurt Sauce image

Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.

Provided by David Tanis

Categories     meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds ground lamb
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 cup finely chopped scallions, white and green parts
1/4 cup chopped cilantro
2 tablespoons chopped mint
1/2 teaspoon minced garlic (from 2 garlic cloves)
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, sliced into 1/4-inch half-moons
Pita or other flatbread, for serving (optional)
3 tablespoons tahini
3 tablespoons lemon juice (from 1 medium lemon)
2 large garlic cloves, finely grated
Pinch of ground cayenne
1 1/2 cups plain whole-milk yogurt
Kosher salt

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.

LAMB PATTIES



Lamb Patties image

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

1 pound ground lamb
5 green chile peppers, diced
3 onions, peeled and chopped
1 tablespoon dark soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons ginger paste
2 tablespoons garlic paste
½ teaspoon ground white pepper
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
2 tablespoons chopped fresh cilantro
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

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

LEG OF LAMB IN A SPICY YOGURT SAUCE



Leg of Lamb in a Spicy Yogurt Sauce image

This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!

Provided by PetsRus

Categories     Lamb/Sheep

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

5 -6 lbs leg of lamb
2 ounces blanched almonds
8 ounces onions, coarsely chopped
8 cloves peeled garlic
4 pieces ginger, approx 1 inch,peeled and coarsely chopped
4 fresh hot green chilies, coarsely chopped
20 fluid ounces plain yogurt
2 tablespoons ground cumin
4 teaspoons ground coriander
1/2 teaspoon cayenne pepper
3 1/2 teaspoons salt
1/2 teaspoon garam masala
6 tablespoons vegetable oil
1/2 teaspoon whole cloves
16 cardamom pods
2 inches cinnamon sticks
10 black peppercorns
4 tablespoons sultanas
1 ounce blanched split almonds or 1 ounce slivered almonds

Steps:

  • Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
  • Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
  • Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
  • The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
  • Stab the lamb all over, making good deep cuts.
  • Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
  • Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
  • Cover and refrigerate for at least 24 hours.
  • When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
  • Preheat the oven to 400 degrees F.
  • Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
  • Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
  • Remove the foil and bake for another 45 minutes or longer if you prefer.
  • During this time baste the meat regularly with the sauce.
  • Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
  • Bake for another 5-6 minutes.
  • Remove the dish from the oven; leave it a warm place for 15 minutes or so.
  • Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
  • Serve the leg on a platter with the sauce poured around it.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT



Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories     Sandwich     Ground Lamb     Summer     Grill     Grill/Barbecue     Coriander     Cumin     Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

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.

OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE



Open-Face Lamb Burgers with Mint Yogurt Sauce image

Categories     Sandwich     Lamb     Picnic     Yogurt     Lemon     Mint     Summer     Grill/Barbecue     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 cup plain yogurt
1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
1 teaspoon fresh lemon juice
1 garlic clove, halved lengthwise
1 1/2 lb ground lamb (not lean)
1/3 cup minced fresh parsley
1/4 cup minced onion
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 oz mesclun (3 cups)

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
  • Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
  • Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
  • Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
  • Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

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