Spiced Indian Lamb Patties with Peas and Tomato (Keema Matar)
- Total Time
- 0:28
- Prep
- 0:18
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
These ground lamb patties can be broiled or grilled for a year-round main course. Serve them with freshly squeezed lemon juice or your favorite bottled chutney.
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uncooked lean ground lamb1 ¼ pound(s)
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garam masala2 tsp
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ground coriander2 tsp
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ground cumin1 tsp
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ground turmeric½ tsp
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sea salt1 tsp
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plum tomato(es)2 medium, seeded and diced into 1/4-inch pieces
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frozen green peas1 cup(s), petite variety
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low fat plain yogurt¾ cup(s)
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cilantro2 Tbsp, fresh, chopped
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lemon zest1 tsp
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lemon(s)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.