Merguez blend (heat level 6/10)
This is a blend that you probably think of as a lamb sausage found in Northern Africa, and the southern parts of Europe which have absorbed some of their culture. We have made it quite spicy with lots of cayenne, but it is the large proportion of caraway seeds which gives it a distinctive flavour. Our main recipe has the lamb, but see below for some other ideas on usage. (30g net) Serves 4
- 1 carton merguez spice blend
- 500g minced lamb (or cubed lamb if you prefer)
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 2 cans drained chickpeas, or 500g cooked weight
- 1 can tomatoes, blended
- Handful sultanas
- Handful fresh mint, chopped (optional, but does add a lovely flavour)
- Fry the lamb for 5 minutes until brown. Scoop out of the pan, leaving the liquid behind.
- Add the onion to the pan and cook gently until soft. Add the garlic and return the meat to the pan.
- Add the spices and fry for a couple of minutes.
- Add the chickpeas, sultanas and tomatoes, bring to the boil and then simmer for an hour or so.
- Serve with couscous and scattered with fresh mint.
- For the vegetarian: fry the onion with half the spices in some oil, then add the garlic, chickpeas, tomatoes and sultanas with a chopped pepper. Cook for an hour and serve as above.
- Mix the spices with 500g lamb mince and form into small patties. Grill and stuff into a pitta bread with lettuce, tomato & yoghurt.
- A bit 'fusion', I know! But try frying the spices with 500g minced lamb and using in a moussaka. It adds a lovely kick and flavour!