Spicy indian lamb sausages

Yield: 1 Servings

Measure Ingredient
2 pounds Lean, fat-trimmed ground lamb, from leg or shoulder
2 teaspoons Salt or smoke-seasoned salt
1 Level tablespoon ground cumin
1 teaspoon Curry powder, or to taste
1 Onion, finely minced, or 2 tablespoons dried onion flakes plus 1/4 cup water
2 tablespoons Minced fresh parsley or 1 teaspoon flakes
2 Eggs, lightly beaten

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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