Lamb Leftovers Merguez-ish
Created by Jamanda, Wednesday, 19 September 2007
Description
Gil's winning way with excess lamb.
Not a sausage - but with merguez style spices.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
- Left over roast lamb, cut into small chunks
- Left over roast potatoes, also cut in to small pieces
- 4 small-medium onions, sliced 1 mild-medium chilli
- 4 cloves garlic
- 2 tsps ground fennel seed
- 4 tsps ground cumin seed
- 1 tsp ground coriander seed
- 5 tsps paprika
- 1 tsp cinnamon
- half a tsp chilli powder
- ground black pepper
- a bit of tomato puree
- Possibly a bit of water to stop the mix sticking
Method/steps
- Sweat the onions chilli and garlic.
- Add the spices and tomato puree.
- Fry for a few minutes while stirring.
- Add a little water if it seems to be sticking.
- Add the meat and potatoes.
- Stir to coat, heat through and cook a bit longer.
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