Skip to content
May 17, 2017 / Chris Blum

Merguez Lamb Sausage with Harissa

This is from Patricia Wells latest book andlike every other recipe I’ve made of hers just wonderful!

Lamb Ingredients:
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves garlic, minced
2 tsp salt
1 tsp smoked hot paprika
1 tsp cayenne pepper
1 tsp harissa
1 lb ground lamb

Harissa Yogurt Sauce:
1 c greek yogurt
1 tbsp harissa
1 clove garlic, minced

Combine and set aside.

Herbed Couscous
1 c couscous
1/4 red onion, finely chopped
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp dill, chopped
1/4 c cilantro, chopped
1/4 c flat lead parsley, chopped
Pepper

Bring 1 c water to a boil, stir in couscous ans butter. Turn off heat and set aside for 10 min. Fluff, stir in remaining ingredients.

To make lamb:

Combine fennel, coriander and cumin in a small pan over medium heat. Cook for 1 minute then remove from heat. Grind in a spice mill. 

In a large bowl combine lamb with all the spice and mix to combine. Form 1/4 c scoops into logs. 

Heat a large pan over medium heat with 1 tbsp oil. Cook sausages 5 minutes per side.

Serve with sauce and couscous.

Serves 4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: