Lamb Merguez Sausage Patties - cooking recipe

Ingredients

1 teaspoon salt
1/4 teaspoon fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Preparation

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.
Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
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.