✔ Ingredients :
- 1 pound freshly ground lamb shoulder
- 2 garlic cloves, finely minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon Spice Mixture (recipe follows)
- 2 tablespoons harissa (I prefer fresh harissa, as opposed to what is available in a can or a tube)
- 1 tablespoon tomato paste
- Ice water as needed
- ¼ teaspoon salt, or more to taste
✔ Preparation Steps :
1. Combine all the ingredients except the ice water and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add ice water a tablespoon at a time, mixing until the mixture is well combined. Add salt. (If you have ground the meat yourself, you probably won’t need much ice water.)
2. Form a little patty of the mixture and cook it in a small frying pan over medium-high heat. Taste the patty and adjust the seasoning as you see fit.
3. Cover the mixture and refrigerate for at least an hour, preferably overnight, to help the flavors develop.
4. Dip your hands in ice water as you form sausage patties, about 2 inches in diameter and ½ inch thick. Refrigerate the patties if you are not going to cook them right away. (Or, if you like, you can stuff the sausage mixture into a casing to form a long coil.)
5. Fry the patties in a heavy frying pan over medium-high heat for 3 to 4 minutes per side until browned. (Or grill the merguez coil for 10 to 12 minutes, turning once.)
✔ Spice Mixture :
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon cumin seeds, toasted
- 1 tablespoon anise seeds (or fennel seeds in a pinch), toasted
- 1 tablespoon ground cinnamon (I used Ceylon)
- ½ to 1 teaspoon cayenne pepper, depending on the spiciness of your harissa
- 2 teaspoons turmeric
1. Combine all the ingredients and finely grind using a spice grinder or a mortar and pestle. The extra can be stored in a lidded glass jar.
❤ Don't Forget :
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