On the heat. Hot

Ingredients

• 800 g garlic & chilli mutton wors, in lengths
• 3 tbsp olive oil
• 2 onions, sliced · 4 cloves garlic
• 1 red pepper, sliced
• 2 tsp ground cumin · 2 tsp paprika
• 1 tsp caraway seed, crushed
• Pinch saffron or ½ tsp turmeric
• 2 tins chickpeas, drained
• 1 tin chopped tomato
• Preserved lemon, chopped · coriander · harissa

Method

1. Brown the wors lengths in a wide pan and lift them out. Do not prick them.
2. Onion, garlic and pepper into the rendered fat, 10 minutes.
3. Cumin, paprika, caraway and saffron in, one minute.
4. Tomato and chickpeas in, simmered 15 minutes until thickened.
5. Wors back in, nestled down, and simmer 10 minutes so the chickpeas take up the sausage fat.
6. Preserved lemon and coriander over. Harissa on the side, flatbread, and a fried egg on top if it is lunch.

Cook's note. Caraway and cumin are the merguez signature. Adding them to the pan rather than to the sausage lets one product do two jobs, which is how a butchery survives.

← Back to The Lamb Book