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: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more

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