Merguez is a North African lamb sausage packed with flavors. Traditional recipes call for packing it into lamb casings, but we find it easiest to form into meatballs and fry them in oil.
These meatballs provide a spicy lift to late winter evenings. You might serve them with rice and a side of tzatziki.
- 1 teaspoon coriander seeds*
- 1 teaspoon fennel seeds*
- ½ teaspoon cumin seeds*
- 1 pound ground lamb
- 1 handful of chopped fresh cilantro
- 1 tablespoon smashed and finely chopped garlic
- 1 teaspoon paprika
- ½ teaspoon cayenne (to taste)
- salt (to taste)
- 1 tablespoon harissa (optional)
*These are recommended amounts, but please adjust to your taste.
Warm the seeds in a dry pan over low heat for 1 – 2 minutes. Transfer them to spice grinder and turn them to powder. Take the spice powder and combine them with the rest of the ingredients and mix them together in a large bowl. Shape the lamb mixture into golf ball sized meatballs. Fry them in oil until browned and cooked through – or grill them.
Occasio Founder’s Collection Syrah