Sunday, November 19, 2006

Lamb Patties with Pomegranate-Orange Glaze, Tsatziki, and Couscous

Tsatziki: mix 1 c Greek yogurt (Trader Joe's makes a great nonfat Greek-style yogurt) with 1 chopped Mediterranean cucumber, 3 cloves crushed garlic, and some olive oil to thin out the sauce and combine ingredients. Refrigerate.

Mix ground lamb with minced yellow onion, shallot, serrano chile; chopped cilantro and mint; salt and pepper; roasted and ground cumin; 5-spice, cayenne pepper, cinnamon, and coriander powders; add one spoon of prepared harissa. add one beaten egg and mix well. check for correct spices by sauteing a small lump of the lamb in a frying pan. form patties and refrigerate until ready to cook.

For the glaze, mix 1/2 c of pomegranate juice, juice of 1/2 orange, 1T honey, orange zest, and coriander in a small pan and simmer until reduced and thick enough to coat a spoon.

Place patties on barbecue. Cook one side until edges turn dark, then flip and coat top of each patty with pomegranate glaze.

Serve with simple couscous (I use whole wheat) and a Rhone wine (I drank a 2001 Crozes Hermitage).

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