Spiced Indian Lamb Patties with Peas and Tomato (Keema Matar)
- Total Time
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.
uncooked lean ground lamb1 ¼ pound(s)
garam masala2 tsp
ground coriander2 tsp
ground cumin1 tsp
ground turmeric½ tsp
sea salt1 tsp
plum tomato(es)2 medium, seeded and diced into 1/4-inch pieces
frozen green peas1 cup(s), petite variety
low fat plain yogurt¾ cup(s)
cilantro2 Tbsp, fresh, chopped
lemon zest1 tsp
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.