| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Sausage, Lamb, Moroccan, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground lamb |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Dried hot red pepper flakes; crushed |
| 1 |
tb |
Olive oil |
|
|
Salt to taste |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Finely minced garlic |
| 1 |
tb |
Corn oil |
INSTRUCTIONS
1. Put the lamb in a mixing bowl and add the ingredients up to and
including the minced garlic. Blend the mixture thoroughly by hand. To test
the sausage for seasoning, shape a small portion into a patty. Cook the
patty in a lightly-oiled skillet and season to taste.
2. Shape the mixture into eight equal balls, then flatten each into a
patty.
3. Heat the oil in a heavy skillet and add the patties. You may do this in
two batches, depending on the skillet size. Cook the patties for 8 minutes,
turning when necessary. Drain on paper towels.
Chicago Tribune, April 21, 1985
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