- 1 pound ground lamb
- 4 teaspoons Spice Mixture (recipe follows)
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1/2 onion, grated on the large holes of a box grater (1/2 cup)
- 1 garlic clove, minced
- 1/3 cup pine nuts, toasted and chopped
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- 1 tablespoon olive oil
- Yogurt Mint Sauce, for serving (recipe follows)
1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.
2. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
3. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
- makes 1/4 cup -
4 1/2 teaspoons ground coriander
4 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
Yogurt Mint Sauce
- makes 1 cup -
8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1 1/2 teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.