Ingredients
- 1 ¼ pounds ground lean lamb
- 3 tablespoons olive oil
- 1 ½ cups finely chopped onions
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- ½ cup finely chopped coriander or parsley
- ½ cup fine fresh bread crumbs
- 1 egg, lightly beaten
- Salt and freshly ground pepper to taste
- 1 tablespoon butter
- pound fresh mushrooms, thinly sliced, about 2 cups
- 2 tablespoons finely chopped shallots
- ¼ cup dry white wine
- ½ cup chopped peeled fresh tomatoes or canned crushed tomatoes
- ¾ cup fresh or canned chicken broth
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
- 2 teaspoons arrowroot or cornstarch
- 1 tablespoon water
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1194 calories; 115 grams fat; 54 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 17 grams protein; 163 milligrams cholesterol; 501 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Place the lamb in a mixing bowl.
- Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
- Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
- For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
- Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
- Blend the arrowroot with the water. Stir into the sauce and cook briefly.
- Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
- Add the patties to the sauce, cover and simmer about 10 minutes.
45 minutes
Dining and Cooking