Indian-Spiced Patties with Yogurt Sauce

August 2006
Indian-Spiced Patties with Yogurt Sauce

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Serve these up with potato salad tossed with chickpeas and scallions and dressed with cumin, garlic, lemon juice and extra-virgin olive oil.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 1 1/4 pounds ground chicken or lamb
  • 2 tablespoons mild or hot curry paste
  • 1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
  • 2 pinches of ground cinnamon or ground cloves
  • 1 1/2 teaspoons ground cumin (half a palmful)
  • 1 1/2 teaspoons ground coriander (half a palmful)
  • Extra-virgin olive oil (EVOO), for drizzling
  • 1 cup Greek yogurt
  • 1 garlic clove
  • Juice of 1/2 lemon (about 1 tablespoon)
  • A generous handful of cilantro or flat-leaf parsley
  • A generous handful of mint
  • 4 leaves of Bibb or Boston lettuce, chopped
  • 2 medium tomatoes, sliced
  • Salt
  • 4 pita rounds
  1. Preheat a grill or grill pan to medium-high. Mix the ground chicken with the curry paste, grill seasoning, cinnamon, cumin and coriander and form into 4 large, 1/2-inch-thick patties. Coat the patties with a little EVOO and grill for 4 to 5 minutes on each side (3 minutes on each side for lamb).
  2. In a food processor, blend the yogurt with the garlic, lemon juice, cilantro and mint until smooth. Season the lettuce and tomatoes with a little salt.
  3. Char the pitas on the grill, about 1 minute on each side, and cut about 1 inch off the tops. Open each pita and fill with a patty, a quarter of the chopped lettuce and sliced tomatoes and a generous spoonful of the yogurt sauce.