Lamb Merguez Sausage Patties
Category: Lamb food recipes
Ingredients
- 1 teaspoon salt
- ¼ teaspoon fennel seeds
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¼ 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
Directions
-
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 8 hours to 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.
Cooking Time:
Source:
Mama's Oh-So-Savory Lamb and Eggplant Casserole
Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
Tabakh Roho (Syrian Lamb and Vegetable Stew)
Chef John's Braised Lamb Shanks
Flavorful Persian Braised Lamb Shanks
Mediterranean Lamb and Lentil Stew
Chef John's Grilled Lamb Steaks
Stuffed Leg of Lamb
Oven-Roasted Boneless Leg of Lamb
Butter Lamb Gravy
Traditional Gyros
Instant Pot Lamb Shoulder Chops
Lamb Korma
Pakistani Lamb Chops
Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Lamb Loaf
Cassandra's Yummy Lamb Chops
Lamb Chops and Vegetables in Foil
Grilled Leg of Lamb Steaks
Lime Glazed Leg of Lamb