| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Indian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean, fat-trimmed ground lamb, from leg or shoulder |
| 2 |
ts |
Salt or smoke-seasoned salt |
| 1 |
|
Level tablespoon ground cumin |
| 1 |
ts |
Curry powder, or to taste |
| 1 |
|
Onion, finely minced, or 2 tablespoons dried onion flakes plus 1/4 cup water |
| 2 |
tb |
Minced fresh parsley or 1 teaspoon flakes |
| 2 |
|
Eggs, lightly beaten |
INSTRUCTIONS
Follow recipe directions above. Sixteen patties, under 90 calories each
Have the trimmed of fat and ground, or grind it yourself. Combine with
remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap
and freeze, if desire. Broil or barbeque for 2 minutes on each side (3
minutes, if frozen). Posted to Digest eat-lf.v097.n172 by The International
Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997
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