The Four Seasons Chopped Lamb Steak With Pine Nuts

• 1 pound ground lean lamb
• 6 tablespoons pine nuts
• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• Salt, if desired
• 1/2 teaspoon Hungarian sweet paprika
• 13 cup ice water

1. Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.
2. Start blending, gradually adding the ice water.
3. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.
4. Divide the mixture into four portions of equal weight.
5. Shape each portion into a five-inch-long, egg-shaped patty.
6. Place the patties on a plate.
7. Cover and let chill for two hours before cooking.
8. This will bring out the flavor and set the shape.
9. Preheat the broiler to high.
10. Place the patties under the broiler.
11. Cook five minutes on one side for rare.
12. Turn and cook five minutes on the other side.
13. Cook longer on each side if more well-done meat is desired.
14. Serve with chutney.

ground lean, pine nuts, curry powder, ground coriander, salt, sweet paprika, water

Taken from cooking.nytimes.com/recipes/5294 (may not work)