Lamb Patties Moroccan Style With Harissa Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds ground lean lamb
- 1teaspoon paprika
- ¼teaspoon crushed dried red hot pepper flakes
- ¼teaspoon freshly ground black pepper
- 1teaspoon ground cumin
- 2teaspoons finely chopped garlic
- 2tablespoons grated onion
- 4tablespoons finely chopped parsley
- Salt to taste
- 1tablespoon vegetable oil
- Harissa sauce (see recipe)
Nutritional analysis per serving (4 servings)
1143 calories; 121 grams fat; 60 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 11 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Shape the mixture into 8 equal-size patties similar to hamburgers.
- Step 3
Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.
- Step 4
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.
Private Notes
Comments
Am I missing something? Where's the recipe for Harissa sauce?
I followed the recipe except that I grilled instead of pan frying. Oh and I added a little sour cream for moisture since I was not frying in oil. I could have added a little oil or even yogurt. I used Molly O'Neill's recipe for Harissa Sauce rather than Pierre's. You find the recipes for Harissa by searching for Harissa Sauce on the NYT's site .
No hot pepper flakes
This was delish on a cold February evening. Next time I'll prepare the harissa, which I skipped this time. Five stars!
I followed the recipe except that I grilled instead of pan frying. Oh and I added a little sour cream for moisture since I was not frying in oil. I could have added a little oil or even yogurt. I used Molly O'Neill's recipe for Harissa Sauce rather than Pierre's. You find the recipes for Harissa by searching for Harissa Sauce on the NYT's site .