Spiced Indian lamb patties with peas and tomato (keema matar)
Uncooked lean and trimmed lamb leg(s)
1¼ pound(s), ground, or other lean ground lamb
2 medium, seeded and diced into 1/4-inch pieces
Frozen green peas
1 cup(s), petite variety
Plain lowfat yogurt
2 tbsp(s), fresh, chopped
1 medium, cut into 4 wedges for serving
- Line a large baking sheet with plastic wrap.
- Mix all ingredients together, except lemon wedges, in a large bowl, with your hands or a wooden spoon, until thoroughly mixed. Form twelve 2 1/2- to 3-inch patties; place on prepared baking sheet and refrigerate for 20 minutes.
- Preheat grill or broiler to high. Cook patties on grill rack or broiler pan, gently turning once, about 4 to 5 minutes per side.
- Yields 3 patties per serving.