Curried lamb patties with radish raita
For radish raita
1/3 cup plain yogurt
2 tablespoons diced radish
1 teaspoon diced red onion
1 teaspoon fresh lime juice
For lamb patties
3/4 pound ground lamb
3 tablespoons chopped red onion
1 1/2 tablespoons Major Grey's mango chutney
3 tablespoons chopped fresh coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seeds
1/8 teaspoon paprika
1 tablespoon vegetable oil
Preparation
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.
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Turkish lamb pitas with tomato sauce
Lamb
1 1/2 pounds ground lamb
1/2 cup fresh breadcrumbs made from crustless French bread
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1/4 cup chopped fresh mint
1 large egg
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
4 tablespoons olive oil
Sauce
1 cup finely chopped white onion
3 garlic cloves, chopped
2 cups drained canned diced tomatoes in juice
2 tablespoons fresh lemon juice
1/4 teaspoon ground allspice
1 tablespoon pomegranate molasses
6 6- to 7-inch-diameter pita rounds
1/2 cup chopped green onions
Plain whole-milk yogurt
Preparation
For lamb:
Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
For sauce:
Heat drippings in skillet over medium heat. Add onion and garlic; saut茅 until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
Meanwhile, preheat oven to 350掳F. Wrap pitas in foil; bake 12 minutes to heat.
Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
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I love using and experimenting with any kind of Lamb, hope you can use these.Need ground lamb recipe something exquisite,no kebebs,or shepards pie?
mix ground lamb with minced garlic, chopped onion, paprika, chopped parsley, olive oil. . .salt and pepper. . .you could add cumin too if you like. . . make small patties and put a sage leaf on top and warp it in pork net (ask butcher if they have this). . . .pan fry it in butter or olive oil. . .
with the same mixture you could make meatballs then top it with a white sauce. . . paprika sour cream and cream chicken stock, simmer add salt and pepper to taste. . .
you could also do smaller meatballs. . . fry it and mix with cous cous. . . also add sauteed chopped onion. . . chopped sundried tomato and chopped capsicum. . .chopped herbs. . . basil, parsley, oregano. . . drizzle with olive oil season with garlic salt and pepper. . . this could be served hot and also cold. . . you could add cucumbers too if you serve it as salad
or you could do a rice pilaf with ground lamb, sultanas and toasted cashew nuts. . . seasoned with cumin salt and pepper. . . then stuff it in capsicum/peppers. . . then pop it in the oven just to cook the peppers. . .
Cutlet
Mixed the lamb with black peper, soy sauce, oyester sauce, salt, green chilli, ginjer garlic paste, some musterd, add an egg, soak few pieces of bread in water.. squeeze out the water and mix with it...( it is for binding) add a bit corn flower so that it sticks well....
shape it like cutlets.. ....dip in bitten egg and coat it with bread crumbs.... and freez it for 30 min... (u can store it in this way for 15 days) and fry it in shallow oil untill golden brown and cooked through...serve with vegetables..... mashed potato... french fry or some bun...and tomato sauce....
yammm
I like a Greek dish called Pastitsio. This recipe uses ground beef, but ground lamb is usually what the dish is made with. Enjoy.
http://www.lerios.org/recipes/pastitsio.鈥?/a>
You can probably find exact recipes online so try mousaka or stuffed green peppers.
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