Masala Lamb Patties

Masala Lamb Patties

Free form sausages are perfect for home cooks without any extra equipment needed. Lamb is a tender meat with a mild gamey flavor that will add a touch of class to your menu.
Total Time30 mins


  • 4 lbs. ground lamb
  • 2 tsp. ground turmeric
  • 3 tbsp. finely grated peeled ginger
  • 1 tsp. cayenne pepper
  • 1 tbsp. finely grated garlic
  • ½ cup finely chopped fresh cilantro
  • 2 tbsp. smoked paprika
  • Extra-virgin olive oil for skillet
  • 1 tbsp. Garam masala


  • Add ginger and garlic to ground lamb in a large mixing bowl and mix gently with your hands just to begin to distribute the garlic and ginger, about 20 seconds. Sprinkle the mixture of four spices evenly over the lamb and knead, rotating the bowl, until the spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
  • Add the cilantro and mix gently with your hands, just to begin to distribute the cilantro, about 20 seconds. Then, add 3 tbsp. cold water. Knead until the mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. Don’t over-mix or the sausage will be crumbly.
  • Form ¼ cup sausage mixture into a 3”-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.
  • Preheat oven to 250°F. Heat some extra-virgin olive oil in a large skillet over medium heat. Cook lamb sausages, a few at a time, until browned on both sides and cooked to desired doneness, about 3 minutes per side for “medium” doneness. Transfer sausages to a rimmed baking sheet (lined with parchment paper) and place in the oven to keep warm. Serve hot.


Adapted from Blue Apron