Keema Matar - Spiced Indian Lamb Patties

Yum, this is a "core" recipe, and super-delicious. It's really very different from your usual ground beef type dish. I make this with some brown rice and love it UP. It does require a lot of Indian spices, though - I made a trip to Central Market for a bunch of these a couple of years ago and am still using them - they go a long way.

• 1.25 lb lean ground lamb
• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp sea salt
• 2 medium plum tomatoes, seeded and diced small
• 1c frozen green peas, petite variety
• 3/4 c fat free yogurt
• 2 TB cilantro, chopped
• 1 tsp lemon zest

Mix all ingredients together in a large bowl, with your hands or a wooden spoon, until thoroughly mixed. Form 12 patties, 2.5 to 3-in. Place on large baking sheet wrapped with plastic wrap and refrigerate 20 min.

Preheat broiler or grill to high. Cook patties on grill rack or broiler pan, gently turning once, about 4-5 min per side. (Side note, I can never get these to actually stick together myself, I don't usually manage to turn them successfully. But, I end up with a delicious mess that's not really patty-like.)

Yields, 4 servings, 5 points each