From my Shows stash: Indian Ground Lamb Patties with Spicy Green Chutney
1 pound ground lamb
2 cloves garlic, minced
2 tablespoons minced fresh mint
1 teaspoon kosher salt


For the chutney:

4 scallions, green parts only, cut into 1-inch pieces
1 bunch mint, about 1 cup of leaves
1 bunch cilantro, including stems
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
1/2 teaspoon kosher salt
1 teaspoon sugar


Flatbreads and pita
1/2 cup plain yogurt (optional)




Mix all the ingredients for the patties in a medium bowl. Shape into 16 (1 1/2-inch) patties. Thread 4 patties on each of 4 metal skewers and refrigerate until ready to use. (Can be made up to a day in advance.) Heat a grill to medium-high heat and grill the patties for 4 to 5 minutes per side, until light char marks appear and the center feels firm.

For the chutney, combine the scallions, mint, cilantro and red pepper flakes in the bowl of a food processor. Puree, stop and scrape down the sides once or twice. Pour the lime juice through the top and continue pureeing. Add the salt and sugar. Adjust the seasoning with more salt if needed. (Can be made up to a day in advance, but the color is most vibrant when the chutney is made just before being served. It can be stored in the refrigerator for up to 3 days.)

Serve the patties on top of torn pitas or flatbread, with the chutney on the side. Yogurt is also a wonderful accompaniment.