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Restaurants›Moltaqa Moroccan Restaurant›Lamb Merguez Recipe

Lamb Merguez Recipe

Name: Moltaqa Moroccan Restaurants Lamb Merguez Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb lamb shoulder, coarsely ground; 0.25 lb lamb fat (or beef fat), finely minced; 2 tbsp harissa paste; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground fennel seeds; 0.25 tsp ground cayenne (optional, for heat); 1.5 tsp kosher salt; 0.75 tsp black pepper, freshly ground; 2 cloves garlic, minced; 2 tbsp fresh cilantro or parsley, finely chopped; 5 pcs natural sausage casings (optional) or form into patties; 2 tbsp olive oil; 1 cup yellow onion, finely chopped; 0.5 cup red bell pepper, seeded and finely chopped; 2 tbsp tomato paste; 3 tbsp harissa paste; 14 oz crushed tomatoes (canned); 1 cup chicken or lamb stock; 0.25 cup red wine (optional); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp honey or sugar; 1 tbsp lemon juice; 2 tbsp fresh cilantro or parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp extra-virgin olive oil; 1 tbsp fresh mint leaves (optional)

Inspired by Moltaqa Moroccan Restaurant

Time1h 15m

Serves4

braised in harissa sauce

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Ingredients

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Merguez Sausage

1 lb lamb shoulder, coarsely ground

1/4 lb lamb fat (or beef fat), finely minced

2 tbsp harissa paste

1 tsp Smoked paprika

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp ground fennel seeds

1/4 tsp ground cayenne (optional, for heat)

1 1/2 tsp kosher salt

3/4 tsp Black pepper, freshly ground

2 cloves Garlic, minced

2 tbsp fresh cilantro or parsley, finely chopped

5 pcs natural sausage casings (optional) or form into patties

Harissa Braising Sauce

2 tbsp olive oil

1 cup yellow onion, finely chopped

1/2 cup red bell pepper, seeded and finely chopped

2 tbsp tomato paste

3 tbsp harissa paste

14 oz crushed tomatoes (canned)

1 cup chicken or lamb stock

1/4 cup red wine (optional)

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp honey or sugar

1 tbsp ReaLemon lemon juice

2 tbsp fresh cilantro or parsley, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & Serving

1 tbsp extra-virgin olive oil

1 tbsp fresh mint leaves (optional)

4 pcs lemon wedges

4 servings flatbread, couscous or rice, for serving

Method

Merguez Sausage

Prep and mix

If not already ground fresh, grind chilled lamb shoulder and lamb fat through a coarse plate. Place meat in a large bowl. Add harissa paste, smoked paprika, ground coriander, ground cumin, ground fennel, cayenne (if using), minced garlic, kosher salt, black pepper, and chopped cilantro or parsley. Mix thoroughly by hand until spices are evenly distributed and mixture is slightly tacky, about 2–3 minutes.

Form

If using casings: rinse and soak casings per package instructions, then fit a sausage stuffer and fill to make 4–5 sausages about 6 inches each, twisting into links. If not using casings: shape the mixture into 8–10 small patties or 4 long logs. Chill formed sausages at least 30 minutes to firm up before cooking.

Harissa Braising Sauce

Sweat aromatics

Heat 2 tablespoons olive oil in a large, heavy skillet or sauté pan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 6–8 minutes. Add the chopped red bell pepper and continue to cook 4–5 minutes until softened.

Build sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add 3 tablespoons harissa paste and cook briefly until fragrant, about 30 seconds. Pour in the red wine (if using) and let it reduce for 1–2 minutes. Add the crushed tomatoes and the stock, then stir in ground cumin, ground coriander, honey (or sugar), lemon juice, salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 10 minutes to meld flavors. Taste and adjust seasoning — add more harissa for heat or a pinch of sugar if the tomatoes are too acidic.

Sear and braise

In a separate skillet or the same pan (pushed to one side), heat 1 tablespoon extra-virgin olive oil over medium-high heat. Working in batches, sear the sausages or patties until browned on all sides, about 2–3 minutes per side for patties or 3–4 minutes per side for links. Transfer browned sausages into the simmering harissa sauce, nestling them into the sauce so they're partially submerged. Spoon sauce over the sausages.

Braise

Cover the pan with a lid or tightly with foil and reduce heat to low. Braise gently for 15–20 minutes for patties or 20–25 minutes for links, until sausages are cooked through (internal temperature 160°F / 71°C) and sauce is slightly reduced and glossy. Remove lid and simmer an additional 2–3 minutes if you want a thicker sauce.

Finishing & Serving

Finish the dish by stirring chopped fresh cilantro or parsley into the sauce and adding the tablespoon of extra-virgin olive oil and fresh mint if using. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.

Transfer sausages and sauce to a warmed serving platter. Serve immediately with lemon wedges and flatbread, couscous, or rice. Recommend passing extra harissa on the side for those who want more heat.