Name: Merguez Recipe by Martin Baudrexel
Yield: Serves: 25-30
Ingredients: 850 g lamb meat from the shoulder; 200 g lamb kidney fat; 2 tbsp paprika, sweet; ½ tsp black pepper; 1 tbsp rose petals, dried; 2 tbsp rose water; ¾ tsp Cinnamon, ground; 2 tbsp Harissa or 1 1/2 tbsp dried Chillis; 1 tsp, fennel seed, coarsely ground; 1 tbsp ground cumin; 1 small bunch of coriander, washed and chopped; 3 cloves of garlic; 2 1/2 Tl fine sea salt

850 g lamb meat from the shoulder

200 g lamb kidney fat

2 tbsp paprika, sweet

½ tsp black pepper

1 tbsp rose petals, dried

2 tbsp rose water

¾ tsp Cinnamon, ground

2 tbsp Harissa or 1 1/2 tbsp dried Chillis

1 tsp, fennel seed, coarsely ground

1 tbsp ground cumin

1 small bunch of coriander, washed and chopped

3 cloves of garlic

2 1/2 Tl fine sea salt

Merguez Recipe by Martin Baudrexel

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