LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
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
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.
LEBANESE LAMB KOFTA RECIPE (KAFTA/KOFTA KEBABS)
How to make Lebanese lamb kofta (aka kafta) with a simple combination of ground lamb (or beef) with parsley, onion, and Middle Eastern spices for simple and flavorful kofta kebabs. Plus, you can enjoy these lamb kofta grilled, using a grill pan, or baked.
Provided by Samira
Time 20m
Number Of Ingredients 6
Steps:
- Finely chop the onion and parsley. The smaller the onion pieces, the better!
- Add all of the ingredients to a large bowl and mix until well incorporated.To save time, you could do this in a small food chopper/processor (as the pieces don't need to be even). First, pulse the onion and parsley separately until finely chopped, then add the remaining ingredients and pulse until combined into a homogenous meat paste. If the processed onions are very "wet," squeeze them lightly to remove excess liquid.
- To prepare the skewers, first transfer the lamb kofta mixture to the fridge to chill for 30 minutes. Then, divide the mixture into portions of around 3-3.5 oz/85-100 g (around a fistful). Then thread each portion onto skewers in a sausage shape, around 1-inch thick, pressing firmly). Be careful to make them even-sized, so they'll cook evenly.If you're using wooden skewers and plan to make the lamb kofta immediately, then first soak the skewers for 30 minutes (that way, they won't burn on the grill). Also, keep water nearby to dip your hands in while shaping the ground lamb kebabs - if they become too sticky.
- To grill the lamb kofta: transfer the kofta kebab to a pre-heated and oiled grill (or charcoal BBQ) and cook for 3-4 minutes on each side until browned and cooked through (usually about 10 minutes total for well-done, 6-8 minutes for medium).Grill Pan: using an indoor grill pan is relatively similar to the above. Add a little oil to the pan and heat over medium-high heat. Then add the lamb kofta kebab and pan-fry for several minutes, then flip and cook on each side until evenly cooked.Baked: to bake the lamb kafta, lay them on a parchment-lined baking sheet brushed/sprayed with a little oil. Bake in the oven at 350ºF/175ºC for between 15-20 minutes, or until cooked through. Feel free to broil at the end for extra browning.You could also broil the lamb kafta, turning to evenly cook.
- Make ahead: you can prepare and form the kofta kebabs patties in advance and store them covered in the fridge for 2-3 days or in the freezer for up to three months. Then, allow them to thaw in the refrigerator overnight before cooking. Storing: store any leftover kafta in an airtight container in the fridge for between 3-4 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the kafta on a hot grill for several minutes or in the oven at 350ºF/176ºC until warmed through (7-10 minutes).
Nutrition Facts : Calories 212 kcal, Carbohydrate 2 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
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
DEEP-FRIED LAMB KABAAB PATTIES
Number Of Ingredients 15
Steps:
- 1. Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.3. In a food processor, process the green chili peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.VARIATION: Instead of a pressure cooker, place all the ingredients in a large pot with an extra 1/2 cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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