Merguez Lamb Patties with Golden Raisin Couscous

Merguez Lamb Patties with Golden Raisin Couscous

Info

Rating
Calories
54512.0
Protein
2074.0
Sodium
3983.0
Fat
595.0

Description

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.

Ingredients

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce

Directions

  1. Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
  2. Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
  3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
  4. While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
  5. Serve patties on couscous.

Tags

    Lamb Quick & Easy Raisin Ground Lamb Pan-Fry Cinnamon Couscous Gourmet
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