Lamb Patties With Harissa
Recipe: #11708
January 03, 2014
Categories: Lamb/Mutton, African, Middle Eastern, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Hot Peppers, Spices, Spicy, more
"A flavorful ground lamb patty with a spicy sauce. There are many variations on Harissa. Use the one included or use your favorite to top the patties. If you like it hotter, use hotter chilis. Serve with your favorite couscous recipe. WARNING: Wear latex or vinyl gloves when handling jalapenos, to keep oils from seeds off your hands. These oils can really burn your eyes or lips if you touch them with your bare fingers, no matter how well you wash them."
Original is 4 servings
Ingredients
- SAUCE
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- PATTIES
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Nutritional
- Serving Size: 1 (575 g)
- Calories 901.6
- Total Fat - 72.4 g
- Saturated Fat - 22.1 g
- Cholesterol - 126.4 mg
- Sodium - 161 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 9 g
- Sugars - 15.3 g
- Protein - 34.2 g
- Calcium - 113.7 mg
- Iron - 5.7 mg
- Vitamin C - 462.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut off stems of jalapenos. Cut each jalapeno in half and remove seeds. Chop coarsely.
Step 2
Put jalapenos, garlic, caraway seeds, 1/4 tsp cumin, coriander and 1/2 cup olive oil in a food processor or blender and blend to a fine liquid texture. Scrape down sides of bowl as needed. Set aside.
Step 3
In a large mixing bowl, combine lamb, 2 tbls garlic, onion, parsley, paprika, red pepper flakes, 1 tsp cumin, black pepper and salt. Mix thoroughly by hand.
Step 4
Shape into 8 equal patties.
Step 5
Heat 1 tbls. olive oil in a large non-stick skillet, over medium-high heat. Add patties and cook about 3 minutes on each side.
Step 6
Drain on paper towels.
Step 7
Serve with a dollop of room temperature harissa sauce.
Tips
No special items needed.
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