Morrocan lamb patties with harissa

Merguez lamb patties with golden raisin couscous Gourmet | March 2008

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.

Makes 4 servings

Andrea Albin

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

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.

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).

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.