How To make Lamb Patties Moroccan Style with Harissa Sauce
How To make Lamb Patties Moroccan Style with Harissa Sauce
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1 1/2 lb Ground lean lamb 1 ts Paprika 1/4 ts Crushed dried hot peppers 1/4 ts Ground black pepper 1 ts Ground cumin 2 ts Chopped garlic 2 tb Grated onion 4 tb Chopped parsley Salt to taste 1 tb Vegetable oil Harissa sauce Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving
How To make Lamb Patties Moroccan Style with Harissa Sauce's Videos
Greek-Style Lamb Burgers
Our recipe for Greek-Style Lamb Burgers is a simple seasoning of ground lamb (or beef if you want) - some grilling or broiling - then toasted buns and a generous dollop of tzatziki sauce. That is IT. You can find the recipe on the Town & Country Markets website: (along with about 1,965 more!).
Lamb Burgers with Harissa yoghurt sauce
These are delicious and can be low carb when you use large flat mushrooms instead of burger buns! Harissa is super easy to make too
How To Make Moroccan Lamb With Harissa Yogurt | AEG UK
View the full recipe and ingredients here:
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS 1 1/2 tbsp olive oil (for cooking) MEATBALLS: 500 g / 1 lb lamb mince (ground lamb) 1 small onion grated using box grater (~1/2 cup, inc juices) 1/2 cup panko breadcrumbs (sub ordinary) 1 egg, 2 cloves garlic minced 1/4 cup coriander/cilantro leaves, finely chopped 1 1/2 tsp EACH cumin, coriander, paprika 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) 1 tsp cooking/kosher salt, 1/4 tsp black pepper SERVING: 4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced Extra coriander/cilantro leaves, finely chopped MINT YOGHURT SAUCE: 3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
Dhruv Baker shows you how to make easy and delicious lamb burgers for the barbecue.
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Harissa Burgers with O-Live & Co.
Join me and O-Live & Co. in making these juicy Harissa Burgers, fresh off the grill!
Get the recipe here:
Ingredients: 1 lbs ground lamb or beef 1 tsp cumin 1 tsp salt ¼ red onion, minced finely 2 tsp parsley, minced finely 2 tsp cilantro, minced finely 1 tsp O-Live & Co. olive oil 2 tsp harissa (or your favorite chili sauce)
Directions: Make the burgers. Mix everything together in a large mixing bowl until evenly combined. Shape into burger patties. Prep the grill. Whether using a stovetop or grill, heat to about 350 F. Sear burgers for about 3-4 minutes on each side or until cooked to your desired doneness. Serve. Prep the buns by brushing generously with oil and adding the grill or pan for a few minutes. Assemble the burgers starting with a bit of the harissa mayo on the bottom bun, then the burger, and top it off with some greens and the top bun.