Spiced Lamb Patties with Yogurt and Herbs

These aromatic lamb patties are infused with bold Eastern flavors, combining fragrant spices like curry, coriander, and turmeric with fresh herbs. Inspired by Middle Eastern and Indian cuisine, this dish offers a delightful balance of warmth and freshness. The patties are tender and juicy, thanks to the addition of bulgur or breadcrumbs, and are best served with a cooling yogurt dip infused with mint and balsamic vinegar. Perfect for grilling, they develop a beautifully charred crust while remaining succulent inside. Serve them hot or warm with grilled vegetables and onion rings for a complete meal. Whether cooked over charcoal or on a gas grill, these patties bring an exotic twist to a classic dish, making them an excellent choice for gatherings or weeknight dinners.

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Ingredients (Makes 6 portions)

1 kg (2.2 lbs) ground lamb (preferably from leg)
1 small onion, finely diced
2 garlic cloves, minced
½ tsp cayenne pepper or hot paprika (or sweet paprika for a milder taste)
1½ tbsp curry powder
1 tbsp turmeric
1 tbsp coriander seeds, crushed
1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
Leaves from 3-4 sprigs of parsley, finely chopped
4 tbsp olive oil
2 tbsp fine bulgur, ground into powder (or 2 tbsp breadcrumbs)
1 egg, preferably organic
Salt and freshly ground black pepper
250 g (8.8 oz) yogurt (preferably sheep’s milk)
6-7 mint leaves, finely chopped
3 tbsp olive oil
1 tbsp balsamic vinegar

Nutrition Information (per 100g)

Calories: 220
Fat: 15
Protein: 18
Carbohydrates: 4
Fiber: 1

Directions

Sautéing the Aromatics

1. Heat 1 tbsp of the measured olive oil in a non-stick pan over low heat. Sauté the onion, garlic, ginger, curry powder, turmeric, coriander, and cayenne or paprika for 8-10 minutes until the onion softens and the spices release their aroma.

Cooling the Mixture

2. If needed, add 1-2 tbsp water to prevent sticking. Remove from heat and allow the mixture to cool completely.

Preparing the Patty Mixture

3. In a large bowl, combine the ground lamb, cooled spice mixture, parsley, bulgur or breadcrumbs, egg, and a pinch of salt and pepper. Knead thoroughly for about 5 minutes until the mixture is well combined and fluffy.

Shaping and Chilling

4. Form patties of approximately 180-200 g (6.3-7 oz) each. Place them in the refrigerator for about 1 hour to allow the flavors to meld and the mixture to firm up.

Grilling the Patties

5. Brush the patties generously with olive oil and season with salt and pepper. Grill over medium-high heat, preferably on a flat griddle or a double-sided grill rack to prevent sticking.

Cooking Time

6. Cook for a total of 16-20 minutes: 5 minutes per side over medium-high heat until they release easily, then an additional 6-10 minutes over medium-low heat, flipping regularly.

Serving

7. Serve warm with the yogurt dip and grilled vegetables such as bell peppers and onion rings.

Cookix's Secrets

Alternative Cooking Method

Pan-sear the patties in a cast-iron skillet for a crispy crust.

Alternative Proteins

Substitute lamb with ground beef or turkey for a different take on the dish.

Bold Flavor Enhancements

Add a pinch of smoked paprika or cumin for a deeper flavor profile.

Flavor Enhancement

Let the patties rest in the fridge for at least an hour before cooking to enhance flavor and texture.

Grilling Tips

Use a well-oiled grill or a double-sided grill rack to prevent sticking.

Healthier Version

Use lean ground lamb and replace bulgur with ground oats for a fiber boost.

Seasonal Tweaks

In summer, serve with a fresh cucumber and tomato salad; in winter, pair with roasted root vegetables.

Serving Suggestions

Pair with grilled vegetables, pita bread, or a fresh salad for a complete meal.

Ask Cookix, your sous-chef