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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander seed
- 1/2 teaspoon fennel seed
- 1 teaspoon paprika
- 1/2 - 1 teaspoon cayenne pepper
- 1 lb ground lamb
- 2 -4 tablespoons fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
Method
- In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
- In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
- Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
- Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.
