Curried Lamb Patties With Radish Raita

D&M Farms in Breese, IL just brought us some lamb -- chops, ground and shanks, as well as lamb gyro burgers, both plain (spiced) and with spinach & feta cheese. Limited quantities because we wanted to make sure they're delicious before over-committing. The verdict is, gyro burgers: thumbs up! If you want to sub in some already spiced meat in this recipe, you can say you're doing it in the name of science, not just because you're lazy busy. 

Preparation

This is from the website Just Lamb Recipes which has TONS of recipes for lamb.

For Raita

1/3 c Plain yogurt
2 tb Diced radish
1 ts Diced red onion
1 ts Fresh lime juice

For Lamb Patties
3/4 lb Ground lamb
3 tb Chopped red onion
1 1/2 tb Major grey's mango chutney
3 tb Chopped fresh coriander
1/4 ts Ground cumin
1/4 ts Ground coriander seeds
1/8 ts Paprika
1 tb Vegetable oil

Make raita: In a small bowl stir together all raita ingredients and season with salt and pepper.

Make patties: In a large bowl mix together all patty ingredients except oil until combined well and season with salt and pepper. Form mixture into 4 patties about 1 inch thick. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook patties until just cooked through, about 3 1/2 minutes on each side. Serve lamb patties with raita.
Yield: 2 servings

Yes, I know, beautiful photo--I won an award for it. Just kidding.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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