Recipe by CHEYENNIGANS
"I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green onions, minced
dried red pepper flakes
salt and pepper to taste
I made these to grill on a charcoal grill and they were terrific! The only change I made was to add about 1 tbsp. of paprika in order to give the juice a more 'red' color as I was trying to get something close to what we eat when we go to our favorite Turkish restaurant. The flavor was excellent! Next time I think I will spice them more liberally since we are spicy food people, but really, the (amount of) spices called for in the recipe worked very well. We will definintely make these again!
We did not like these at all. They tasted gamey. Maybe that is how ground lamb is suppose to taste or maybe it was a problem with our ground lamb. I can't bear to serve the leftovers.
These were good but I did make a few changes. First I used a fresh green chili pepper instead of the dried chili flakes and it gave it a nice, subtle heat. I added an egg to help hold everything together. Also instead of the curry powder I added paprika, adding a nice smoky flavor. I added 2 minced mushrooms as well because they needed to be used and they give the patties a nice texture and I think they helped keep them moist on the inside. I served these with couscous with toasted pine nuts and I wilted some spinach and cabbage in the pan I cooked the patties in and it gave the greens a really nice flavor.
Super tasty, hubby and I both loved it. We broiled it because we're doing a specific diet where we can't fry things and we live in upstate NY so grilling is pretty much out of the question this time of year. It still came out really yummy. Be sure to add salt and pepper before cooking or it'll be a little bland and you'll have to add it later. Served it on a plate with modified Avocado Tzatzi sauce (recipe on this site), brown rice and leftover savory butternut squash. Awesome meal.
wow...these are soooo good! I made them into meatballs and cooked them stove-top then put them in the oven for a bit and baked them. yum!
This was very similarly spiced to a dish at my favorite Indian restaurant. I did up the spice slightly, since so many other reviewers suggested it. I also tried the yogurt sauce, and it was an authentic accompanyment to the lamb. Loved it!
These are more like lamb burgers! I made some yogurt dill sauce to go with. They were a big hit at our house.
I never would have bought ground lamb but finally did because it looked nice and it was very cheap. Searched the net for something that looked appealing, and lucked into this. I backed off a bit on the amount of cumin and curry because it seemed to me it was too much. WRONG! Will make again for sure with recipe intact. Found fresh mint sauce recipe and used that to dip in and I was in heaven, and can't wait to make again with full amounts of curry and cumin. I never find what I consider a perfect recipe, but this one is perfect. New found favorite. Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Lamb Patties
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These may be the most flavorful grilled burgers ever.
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
See how to make a spicy, super-flavorful lamb burger.