1. Cut off stems of jalapenos. Cut each jalapeno in half and remove seeds. Chop coarsely. 2. Put jalapenos, garlic, caraway seeds, 1/4 tsp cumin, coriander and 1/2 cup olive oil in a food processor and blend to a fine liquid texture. Scrape down sides of bowl as needed. Set aside. 3. In a large mixing bowl, combine lamb, 2 tbls garlic, onion, parsley, paprika, red pepper flakes, 1 tsp cumin, black pepper and salt. Mix thoroughly by hand. 4. Shape into 8 equal patties. 5. Heat 1 tbls. olive oil in a large non-stick skillet, over medium-high heat. Add patties and cook about 3 minutes on each side. 6. Drain on paper towels. 7. Serve with a dollop of room temperature harissa sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
