North African Lamb Patties with Tomato Mint Sauce
- 1 1/2 pounds (680 g) lean ground lamb
- 1 1/2 teaspoons ground cumin
- 1 teaspoon preminced oil-packed garlic
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon (14 ml) olive oil
- 1 cup (250 g) refrigerated or jarred marinara tomato sauce
- 3 tablespoons (18 g) chopped fresh mint leaves
Instructions:
Fresh mint really enlivens the pan sauce for these lamb patties. In a pinch, 1 teaspoon dried mint mixed with 2 tablespoons (8 g) fresh parsley can be used as a replacement. Tuck the patties into warmed pita halves garnished with a dollop of plain yogurt.
- In a bowl, combine the lamb, cumin, garlic, pepper, and salt. Shape into 6 oval patties, about 1/2-inch thick.
- Heat the oil in a large skillet over medium-high heat. Fry the patties, flipping once, until browned on both sides, about 4 minutes total.
- Remove from heat and spoon off and discard the excess fat in the pan. Return the pan to medium heat. Add the sauce and mint. Cover partially.
- Reduce the heat so the mixture just simmers. Cook until the patties are no longer pink in the center, about 12 minutes.