Spicy Lamb Patties Recipe

Ground lamb: The base of the patties, providing a rich and flavorful meat.

Onion: Adds moisture and a slight sweetness to the patties.

Garlic: Enhances the overall flavor with its pungent aroma.

Ground cumin: Brings a warm, earthy flavor to the dish.

Ground coriander: Adds a citrusy and slightly sweet note.

Paprika: Provides a mild heat and vibrant color.

Chili powder: Adds a spicy kick to the patties.

Salt: Enhances all the flavors in the mixture.

Black pepper: Adds a touch of heat and depth.

Olive oil: Used for frying the patties, adding a subtle richness.

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too loose, you can add a tablespoon of breadcrumbs to help bind the ingredients. Additionally, let the patties rest for a few minutes before cooking to allow the flavors to meld.

• ground lamb - Substitute with ground beef: Ground beef has a similar texture and can absorb spices well, making it a good alternative.

• ground lamb - Substitute with ground turkey: Ground turkey is a leaner option and can be flavored similarly with the same spices.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a different texture.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is more aromatic.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced finely.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can complement the other spices well.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that pairs well with meat.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can replace coriander.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the patties.

• paprika - Substitute with cayenne pepper: Cayenne pepper is spicier, so use less to achieve a similar heat level.

• chili powder - Substitute with cayenne pepper: Cayenne pepper is hotter, so use sparingly to match the heat.

• chili powder - Substitute with red pepper flakes: Red pepper flakes can add a similar level of heat and spice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the patties.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity for a similar flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity.

• black pepper - Substitute with ground Sichuan peppercorns: Sichuan peppercorns add a unique, slightly numbing heat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point.

• Allow the lamb patties to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the patties soggy.

• For storing in the refrigerator:

  • Place the cooled patties in an airtight container or wrap them tightly in plastic wrap.
  • Store in the refrigerator for up to 3 days.
  • Reheat in a frying pan over medium heat or in the oven at 180°C (350°F) until warmed through.

• For freezing:

  • Lay the cooled patties on a baking sheet lined with parchment paper, making sure they do not touch each other.
  • Freeze the patties for about 1-2 hours, or until they are firm.
  • Transfer the frozen patties to a freezer-safe bag or airtight container. Label with the date.
  • Store in the freezer for up to 3 months.

• To reheat from frozen:

  • Thaw the patties in the refrigerator overnight.
  • Reheat in a frying pan over medium heat, in the oven at 180°C (350°F), or in the microwave until heated through.

• For best results, avoid reheating the patties more than once to maintain their texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lamb patties on a baking sheet lined with parchment paper or aluminum foil. Cover them with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the moisture and flavor of the patties.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a splash of olive oil. Place the lamb patties in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives a nice crisp to the outside while keeping the inside juicy.

• Microwave Method: Place the lamb patties on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam and prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overcook, as microwaving can sometimes make the patties tough.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the lamb patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior while keeping the inside tender.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without losing any moisture. Set the sous vide to 140°F (60°C). Place the lamb patties in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge in the water bath for about 30 minutes. This method ensures the patties are evenly heated and remain juicy.

• Grill Method: Preheat your grill to medium heat. Place the lamb patties on the grill and cover. Heat for about 3-4 minutes on each side, or until warmed through. This method adds a nice smoky flavor to the patties while reheating.

• Mixing bowl: Use this to combine the ground lamb, onion, garlic, and spices thoroughly.

• Frying pan: This is essential for cooking the patties to a perfect golden brown.

• Spatula: Handy for flipping the patties without breaking them apart.

• Knife: Necessary for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Measuring spoons: Ensures you get the right amount of spices for consistent flavor.

• Plate: Use this to place the formed patties before cooking and to serve the cooked patties.

• Paper towels: Useful for draining excess oil from the cooked patties.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the process.

Use a food processor: Quickly combine the ground lamb mixture using a food processor for even distribution of spices.

Preheat the pan: Ensure the olive oil is hot before adding the patties to reduce cooking time.

Batch cooking: Form all the patties at once and cook them in batches to save time.

Serve with ready sides: Pair the patties with pre-made sides like pita bread or a simple salad for a quick meal.