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East Indian Lamb Patties

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Ingredients

Adjust Servings:
1 lb ground lamb
1/4 cup scallion minced
2 garlic cloves minced
3 tablespoons pistachios chopped (optional)
2 teaspoons dried mint
2 teaspoons turmeric
1 teaspoon ground allspice
salt
1 pinch cayenne
1 egg lightly beaten

Nutritional information

353.3
Calories
254 g
Calories From Fat
28.2 g
Total Fat
12.2 g
Saturated Fat
136.7 mg
Cholesterol
90.9 mg
Sodium
2.7 g
Carbs
0.6 g
Dietary Fiber
0.7 g
Sugars
21 g
Protein
149g
Serving Size

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East Indian Lamb Patties

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    Cuisine:

    Great flavor I sauteed some mixed peppers, mushroom & onion served on a Pita bread so I guess you could say it ended up being an East Indian, Mexi, Greek burger. It was delicious! I didn't use any pistachios but I bet they would be only add to the flavor . Thanks for giving ma a lovely Saterday night burger. With or without the bun this would be a great meal

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    East Indian Lamb Patties,Posting for ZWT3. This is from George Foremans grilling cookbook. Ground lamb is appealingly inexpensive, but what to do with it doesnt spring quickly to mind. Cooks have no such problem in India, where lamb commonly appears in dishes similar to this one. The preparation is very simple, and the spices are pungent and exotic. Serve these luscious grilled patties with minted yogurt, a bowl of hot garlicky chickpeas tossed with minced onion, and sauted baby spinach. Put some store-bought chapattis on the grill to reheat.,Great flavor I sauteed some mixed peppers, mushroom & onion served on a Pita bread so I guess you could say it ended up being an East Indian, Mexi, Greek burger. It was delicious! I didn’t use any pistachios but I bet they would be only add to the flavor . Thanks for giving ma a lovely Saterday night burger. With or without the bun this would be a great meal


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    Steps

    1
    Done

    Combine the Lamb With All the Other Ingredients.

    2
    Done

    Form 4 Large Patties.

    3
    Done

    Cook the Patties as You Would a Hamburger. They Should not Be Cooked Rare, but a Barely Pink Center Is Okay.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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