My Recipe Box

Spiced Lamb Patties with Apricot Couscous

RATE IT

Serves 4

  • by from Fine Cooking
    Issue 123

A touch of plain yogurt in these Middle Eastern-style lamb patties helps keep them wonderfully succulent, and a dollop of mint-flavored yogurt on the side balances their richness.

  • 2 cups lower-salt chicken broth
  • 3-1/2 oz. dried apricots, cut into medium dice (about 1/2 cup)
  • Kosher salt
  • 1 tsp. ground cumin
  • 1-1/3 cups couscous
  • 1-1/4 lb. ground lamb
  • 5 Tbs. plain Greek yogurt
  • 2 large cloves garlic, mashed to a paste with a pinch of salt
  • 1 tsp. ground coriander
  • Freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh mint; more for garnish

In a 3-quart saucepan, combine the chicken broth, apricots, 1/2 tsp. salt, and 1/4 tsp. of the cumin; bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let sit until all of the liquid has been absorbed, about 5 minutes.

Meanwhile, in a large bowl, combine the lamb, 1 Tbs. of the yogurt, the garlic, coriander, the remaining 3/4 tsp. of the cumin, 1 tsp. salt, and 1/2 tsp. pepper. Mix by hand, taking care not to overwork the mixture. Shape into eight 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the patties and cook, flipping once, until browned on the outside and barely light pink in the center, 5 to 7 minutes.

Meanwhile, in a small bowl, combine the remaining 4 Tbs. yogurt and the mint.

Fluff the couscous with a fork. Mix in the remaining 1 Tbs. oil and season with salt and pepper. Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with additional mint.

nutrition information (per serving):
Calories (kcal): 690, Fat (kcal): 33, Fat Calories (g): 290, Saturated Fat (g): 11, Protein (g): 36, Monounsaturated Fat (g): 16, Carbohydrates (mg): 63, Polyunsaturated Fat (mg): 3, Sodium (g): 550, Cholesterol (g): 100, Fiber (g): 5,

Photo: Scott Phillips

Tasty and simple. The yogourt side with mint is a must.

We thought this was good; we used lean lamb, added a pinch of cayenne to spice it up a little. Then we transferred the patties to a paper towel lined plate to suck up some of the oil. We also added a few chopped pine nuts to the couscous to jazz it up a bit.

we thought this recipe was just fine the way it was. we cut it in half because their is only two of us. the next time we do it I will add some heat to it to see how it will work.

It's a good recipe. The family liked it. Maybe we bought fatty lamb, but I don't think you need to cook it with any oil. Also, I wonder if the couscous would have been tastier if the fruitiness of the apricot were enhanced by replacing some of the chicken broth with apricot or orange juice. Don't ask me how much or whether it would have worked. Someone else have any ideas? DR in E

Cookbooks, DVDs & More