Spiced Indian lamb patties with peas and tomato (keema matar)
17
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Treat your whole family to a culinary meal abroad with this Middle Eastern classic. This twist on curry keema mater, or mince with peas as it translates, combines all the wonderful flavors of this traditional dish into patties for grilling. Common in Pakistan, India and Bangladesh, this dish is full of aromatic middle eastern spices such as turmeric, coriander and garam masala. Ready in just 28 minutes, this lamb dish is ideal for weeknight dinner or a quick lunch. Make it s full plate with couscous, wilted greens and freshly squeezed lemon juice or your favorite bottled chutney. Though full of spices, these patties are not spicy with heat so kids and sensitive adults can enjoy them.
Ingredients
Uncooked ground lamb
1¼ pound(s)
Garam masala
2 tsp
Ground coriander
2 tsp
Ground cumin
1 tsp
Ground turmeric
½ tsp
Sea salt
1 tsp
Plum tomato
2 medium, seeded and diced into 1/4-inch pieces
Frozen green peas
1 cup(s), petite variety
Plain low fat yogurt
¾ cup(s)
Cilantro
2 Tbsp, fresh, chopped
Lemon zest
1 tsp
Lemon
1 item(s), large, cut into 4 wedges for serving
Instructions
1
Line a large baking sheet with plastic wrap.
2
Mix all ingredients, except lemon wedges, together in a large bowl using your hands or a wooden spoon until well blended. Form twelve 2 1/2- to 3-inch patties; place on prepared baking sheet and refrigerate for 20 minutes.
3
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.
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