Search thousands of recipes reviewed by home cooks like you.

Spicy Lamb Patties

Spicy Lamb Patties

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
CHEYENNIGANS

CHEYENNIGANS

I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the grill for high heat.
  2. In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
  3. Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TANDYM
57

TANDYM

8/21/2005

I made these to grill on a charcoal grill and they were terrific! The only change I made was to add about 1 tbsp. of paprika in order to give the juice a more 'red' color as I was trying to get something close to what we eat when we go to our favorite Turkish restaurant. The flavor was excellent! Next time I think I will spice them more liberally since we are spicy food people, but really, the (amount of) spices called for in the recipe worked very well. We will definintely make these again!

Jazdyne
25

Jazdyne

5/4/2009

These were good but I did make a few changes. First I used a fresh green chili pepper instead of the dried chili flakes and it gave it a nice, subtle heat. I added an egg to help hold everything together. Also instead of the curry powder I added paprika, adding a nice smoky flavor. I added 2 minced mushrooms as well because they needed to be used and they give the patties a nice texture and I think they helped keep them moist on the inside. I served these with couscous with toasted pine nuts and I wilted some spinach and cabbage in the pan I cooked the patties in and it gave the greens a really nice flavor.

dovelette
18

dovelette

1/14/2008

Super tasty, hubby and I both loved it. We broiled it because we're doing a specific diet where we can't fry things and we live in upstate NY so grilling is pretty much out of the question this time of year. It still came out really yummy. Be sure to add salt and pepper before cooking or it'll be a little bland and you'll have to add it later. Served it on a plate with modified Avocado Tzatzi sauce (recipe on this site), brown rice and leftover savory butternut squash. Awesome meal.

Similar recipes