Curried Lamb Patties

• 1 1/2 pounds lean ground lamb
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 cup plus 2 tablespoons finely chopped onion
• 1/2 teaspoon finely minced garlic
• 13 cup fine fresh bread crumbs
• 1 egg, lightly beaten
• 1/2 cup coarsely chopped blanched almonds
• 1 tablespoon corn, peanut or vegetable oil
• 1 tablespoon curry powder
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 cups white seedless grapes

1. Put the lamb in a mixing bowl.
2. Sprinkle with salt and pepper to taste.
3. Melt half of the butter in a saucepan and add one cup of the chopped onion and the garlic.
4. Cook, stirring, until wilted.
5. Let cool briefly and add to the lamb.
6. Add the bread crumbs, egg and almonds and blend well.
7. Divide the mixture into eight portions and shape each into a round ball.
8. Flatten the balls into round patties, each about one inch thick.
9. Heat the oil in a heavy skillet large enough to hold the patties in one layer.
10. Add the patties and cook three minutes or until golden brown.
11. Turn the patties and continue cooking three or four minutes on the second side.
12. Transfer the patties to a warm platter.
13. Meanwhile, heat the remaining butter in a saucepan and add the remaining two tablespoons of chopped onion and the curry powder.
14. Cook, stirring, until the onion is wilted.
15. Add the broth and cook until the broth is cooked down by half.
16. Add the cream and grapes and cook down about one minute.
17. Pour the grape sauce over the meat patties and serve.

lean ground lamb, salt, freshly ground pepper, butter, onion, garlic, bread crumbs, egg, blanched almonds, corn, curry powder, chicken broth, heavy cream, grapes

Taken from cooking.nytimes.com/recipes/2926 (may not work)