← Back to Search Results
pan-frying, sauteeing Asian, Indian
 Savory Lamb Patties

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Gosht Tikkis

This is a dish a friend of mine first prepared for a party in Bombay. My friends ate them inside buns that weren’t very different from the hamburger buns you can find in supermarkets, and many people in India eat these patties like burgers: topped with cheese, sliced onions, and tomatoes.

Yield: Serves 4

Ingredients

  • 1 pound ground lamb
  • 1 jalapeno pepper, finely minced
  • 1 medium red onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 inch fresh ginger, finely minced
  • ¼ cup finely chopped fresh cilantro leaves, plus extra for garnish
  • ¼ cup finely chopped fresh mint leaves (optional)
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon white vinegar
  • Salt
  • Ground black pepper
  • 1 slice of stale white bread, soaked in water and squeezed dry
  • 1 egg, beaten, with pinches of salt and pepper added for seasoning
  • Bread crumbs for coating

Directions

In a heavy-bottomed pan over medium-low heat, sauté the lamb in its own fat until most of the liquid has evaporated. Transfer to a large bowl and set aside to cool.

In a separate bowl, mix together the jalapeno, onion, garlic, ginger, cilantro, mint (if using), Worcestershire, and vinegar, then add the mixture to the large bowl of lamb and combine. Season the lamb mixture to taste with salt and black pepper. Mash the soaked white bread in your hands and add it to the lamb mixture.

Form the ground spiced lamb into patties. The shape and size depends on your mood and the number of guests.

Roll each patty in the egg and then in a bowl filled with bread crumbs. Place on a platter and repeat until all the lamb has been coated.

Preheat the oven to 350°F. In a nonstick frying pan, fry the patties until crisp and nicely golden. You can use a little canola or butter if you want more color on them. Keep the patties warm in the oven until all of them are done, then serve right away, garnished with cilantro.


© 2004 Suvir Saran and Stephanie Lyness

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Bread crumbs for coating.

 

Nutritional Information

Nutrients per serving (% daily value)

374kcal (19%)
501mg (21%)
8g
1g
28g (43%)
0g
12g (60%)
11g
2g
136mg (45%)
2g
22g
35mg
371mg
34mcg RAE (1%)
5mg (9%)
58mg (6%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-sweet-life The Sweet Life
by Kate Zuckerman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
lucid-food Lucid Food
by Louisa Shafia
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?