Grilled Lamb Patties
|Lean ground lamb||1 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Plain yogurt||1⁄8 Teaspoon, unflavored|
|Chutney||2 Tablespoon, major gray's|
Combine the ground lamb, onion, bread crumbs, egg, raisins, garlic salt, curry powder, cinnamon, nutmeg, and pepper.
Divide into 4 equal-sized portions; shape each into a patty 1/2 to 3/4 inches thick.
Cook patties on a barbecue grill about 4 inches above a bed of medium-hot glowing coals about 6 minutes; turn and cook 6 minutes longer or until inside is no longer pink when slashed.
Served with a bowl of unflavored yogurt seasoned to taste with finely chopped Major Grey's chutney