Lamb Patties with Harissa

Name: Lamb Patties with Harissa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 12 jalapeno peppers; 4 garlic cloves; 1 tsp caraway seed; 0.25 tsp ground cumin; 0.5 tsp ground coriander; 0.5 cup olive oil; 1.5 lb lean ground lamb; 2 tbsp garlic; 2 tbsp onions; 4 tbsp fresh parsley; 1 tsp paprika; 2.25 tsp red pepper flakes; 1 tsp ground cumin; 0.25 tsp ground black pepper; salt; 1 tbsp olive oil

Pan-cooked lamb, jalapeno peppers and coriander, warmed with caraway and cumin, a Tunisian dish. It comes to the table with room temperature harissa sauce.

30 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
Cut off stems of jalapenos. Cut each jalapeno in half and remove seeds. Chop coarsely. Put jalapenos, garlic, caraway seeds, 1/4 tsp cumin, coriander and 1/2 cup olive oil in a food processor and blend to a fine liquid texture. Scrape down sides of bowl as needed. Set aside.
2
In a large mixing bowl, combine lamb, 2 tbls garlic, onion, parsley, paprika, red pepper flakes, 1 tsp cumin, black pepper and salt. Mix thoroughly by hand.
3
Shape into 8 equal patties. Heat 1 tbls. olive oil in a large non-stick skillet, over medium-high heat. Add patties and cook about 3 minutes on each side.
3 min
4
Drain on paper towels. Serve with a dollop of room temperature harissa sauce.