- 1 teaspoon salt
- 1/4 teaspoon fennel seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3 cloves garlic, peeled
- 2 tablespoons harissa, or to taste (see Ingredient note)
- 1 tablespoon tomato paste
- 1 pound lean ground lamb
- 1 tablespoon olive oil
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
04/06/2018
recipepes.com
Lamb Merguez Sausage Patties, recipe
PT15M
PT1H
5
455 calories
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