The Four Seasons Chopped Lamb Steak With Pine Nuts

1. 1

   Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.

2. 2

   Start blending, gradually adding the ice water.

3. 3

   Take care not to overwork the mixture or it will become pastelike and toughen when cooked.

4. 4

   Divide the mixture into four portions of equal weight.

5. 5

   Shape each portion into a five-inch-long, egg-shaped patty.

6. 6

   Place the patties on a plate.

7. 7

   Cover and let chill for two hours before cooking.

8. 8

   This will bring out the flavor and set the shape.

9. 9

   Preheat the broiler to high.

10. 10

    Place the patties under the broiler.

11. 11

    Cook five minutes on one side for rare.

12. 12

    Turn and cook five minutes on the other side.

13. 13

    Cook longer on each side if more well-done meat is desired.

14. 14

    Serve with chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.