Pakistani Style Lamb Patties Recipes

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.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

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.

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.

PAKISTANI-STYLE GRILLED LAMB CHOPS

Steps:

• Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
• Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
• Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.

PAKISTANI LAMB CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
• Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

KOTLET (LAMB & POTATO PATTIES)

Steps:

• Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
• Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick - the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
• Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
• Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.

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.