Lamb Patties With Minted Kiwifruit Sauce Recipes

LAMB PATTIES WITH MINTED KIWIFRUIT SAUCE

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. In large bowl, mix all patty ingredients until well blended. Shape into 8 patties, about 1 inch thick. Place patties on rack in broiler pan.
• Broil with tops about 3 inches from heat 10 to 14 minutes for medium doneness, turning once.
• In medium bowl, mix all sauce ingredients. Serve lamb patties with sauce.

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.

GREEK LAMB PATTIES

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

LAMB PATTIES

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.

MINTED LAMB PATTIES

Steps:

• Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each. Continue broiling until chutney bubbles slightly, about 1 minute longer. Transfer patties to plates.

LAMB AND MINT PATTIES / BURGERS

Steps:

• Heat the olive oil over low heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
• Remove from the heat and allow to cool.
• Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
• Roll large balls of the mixtureand flatten to make burger/patties.
• Sit the patties on a plate and chill in the fridge until firm, if time permits.
• Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
• Serve hot on a roll or with veges or salad on the side.

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.

LAMB PATTIES WITH MINT SAUCE

Steps:

• In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.

MINCED LAMB & LENTIL PATTIES (SHAMI KEBAB)

Steps:

• Put the split Bengal gram in a small heatproof bowl, cover with boiling water from the kettle and leave to soak for 3 hrs or ideally overnight, if you have the time.
• Melt the ghee in a flameproof casserole over a medium heat and fry the onions for 7-10 mins until starting to turn golden. Add the lamb mince. Peel the whole garlic cloves and tip these into the dish along with the ginger and cook, stirring often, for 10 mins more until any liquid from the lamb evaporates. Drain the soaked Bengal gram and add this to the dish with the chilli powder, garam masala and black cumin seeds or ground cumin.
• Pour over 300ml hot water to just barely cover the mince, cover with a lid, reduce the heat and simmer for 20-25 mins until the mince is tender. Remove the lid and continue to cook, stirring frequently, until all the water has evaporated and the Bengal gram is tender. By now, the mince will be dry and crumbly in texture. Spread the mixture out on a baking tray and leave to cool completely before transferring to a large food processor.
• Add the beaten egg, lime juice, coriander and green chillies to the processor and blend until smooth. Using damp hands, roll the lamb mixture into about 20 walnut-sized balls. Flatten each ball in your palm into a 4cm patty (with a thickness of 1cm) using your fingers. Transfer to a baking tray lined with baking parchment and chill for 30 mins.
• For the mint raita, mix the yogurt with the garlic, mint, cumin and sugar and add enough lime juice to sharpen the flavour. Taste for seasoning, then set aside.
• Heat 2 tbsp oil in a heavy-based frying pan over a medium heat and fry the kebabs in batches for 3-4 mins on each side until browned. Pour off the excess oil between batches and wipe the pan clean with kitchen towel before adding fresh oil. Drain the kebabs on kitchen paper and serve warm with the mint raita.