Ingredients

• 1 teaspoon salt
• 0.25 teaspoons fennel seeds
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground coriander
• 0.25 teaspoons ground turmeric
• 3 cloves garlic , peeled
• 2 tablespoons harissa , see Ingredient note
• 1 tablespoon tomato paste
• 1 pound lean ground lamb
• 1 tablespoon olive oil

Instructions

1. 1 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.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 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.

Nutrition per serving