does anyone know the recipie on how to make lamb pattie/patty i saw it in a jamican cafe looks nice?

Answer 1

This is a recipe I pulled from Epicurious - I'm sure you can add some Jerk Spice if you like - hope they turn out

LAMB AND PARSLEY PATTIES
Can be prepared in 45 minutes or less.
1 pound ground lamb (not too lean)
1/4 cup minced fresh parsley leaves
1 tablespoon minced fresh coriander
1 tablespoon minced fresh mint leaves or 1 teaspoon dried, crumbled, or to taste
2 tablespoons grated onion
a pinch of cinnamon
1/8 teaspoon ground cumin
For the sauce
1/2 cup plain yogurt
1 teaspoon minced fresh mint leaves, or to taste, if desired

romaine, rinsed and spun dry, for lining the plates
pita loaves, halved, as an accompaniment if desired




In a bowl combine the lamb, the parsley, the coriander, the mint, the onion, the cinnamon, the cumin, and salt and pepper to taste, knead the mixture with your hands until it is combined well, and chill it, covered, for 15 minutes. Form the mixture into eight 3-inch oval patties, about 1-1/2 inches thick, with moistened hands, and on the lightly oiled rack of a broiler pan broil the patties under a preheated broiler about 4 inches from the heat for about 4 to 5 minutes on each side, or until the lamb is just cooked through.
Make the sauce while the lamb is broiling: In a bowl whisk together the yogurt, the mint, and salt and pepper to taste.

Divide the patties between 2 plates lined with romaine and serve them with the yogurt sauce and the pita loaves.

Serves 2.

Answer 2

I have not tried this recipe, but hope it is close to the dish you are looking for.

Jamaican Beef Patties

Ingredients Pastry
2 cup flour
1/4 tsp salt
1/4 cup solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup cold water
Meat Filling
2 tbs margarine
1 small white onion finely chopped
1/4 tsp chopped scotch bonnet pepper
1/2 lb lean ground beef
1/2 tsp salt
1/2 tsp freshly groun black pepper
1/2 tsp curry powder
1/2 tsp dried thyme
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup water

Method

Sift the flour and salt into a large bowl.

Cut in the shortening and margarine until crumbly.

Add the cold water to make a stiff dough.

Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick.

Cut out 8 inch circles.

Cover with wax paper or damp cloth until ready to use.

In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper until they become limp.

Add the ground beef, salt, pepper, curry powder and thyme and mix well.

Brown the meat for about 10 minutes, stirring occasionaly.

Add the breadcrumbs and stock and combine all the ingredients well.

Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.

When all the liquids have been absorbed, the filling is ready.

It should be moist but not watery.

Remove the skillet from the stove and preheat oven to 400° F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.

Moisten the edges of the dough with water and fold the dough circle over the meat filling.

Pinch the edges closed with a fork.

Lightly brush the pastry with a mixture of the egg and water.

Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Makes 10 patties.