← 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

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
spice Spice
by Ana Sortun
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?