Lamb Patties Moroccan Style With Harissa Sauce

• 1 1/2 pounds ground lean lamb
• 1 teaspoon paprika
• 1/4 teaspoon crushed dried red hot pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 2 teaspoons finely chopped garlic
• 2 tablespoons grated onion
• 4 tablespoons finely chopped parsley
• Salt to taste
• 1 tablespoon vegetable oil
• Harissa sauce (see recipe)

1. Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce.
2. Blend the mixture thoroughly by hand.
3. Shape the mixture into 8 equal-size patties similar to hamburgers.
4. Heat the oil in a nonstick skillet large enough to hold all of the patties.
5. Two pans may be necessary.
6. Add the patties to the skillet.
7. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
8. Drain on paper towels and serve with the harissa sauce on the side.

ground lean lamb, paprika, pepper, freshly ground black pepper, ground cumin, garlic, onion, parsley, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/10735 (may not work)