-
Prep time
15 minutes
-
Cook time
1 hour
-
Serves
4
Author Notes
Delicious North African spiced lamb sausage, in a rich aubergine, chickpea and tomato sauce.
Merguez is often a sausage made with uncooked lamb and spiced with cumin and chilli or harissa.
Delicious on their own grilled, or in a tasty stew for those colder days. —Emma Foster
Ingredients
- Lamb Stew
-
6
Lamb Marguez Sausages
-
1 tablespoon
Olive Oil
-
2
Cloves of Garlic
-
1
Aubergine
-
1
Brown Onion
-
1
Can of Chickpeas
-
1 tablespoon
Ras el Hanout
-
1
Tin of Tomatoes
- Serve With
-
2tbs
Yogurt
-
4 tablespoons
Pomegranate Seeds
-
4 cups
Cous Cous
Directions
-
Grab a large casserole pot (I use my cast iron) and heat over a medium heat. Add the olive oil.
Next cut the sausages into bitesized pieces and add to the pot to fry. Cook for 5 minutes, turning throughout. Then remove the sausages when they are nice and browned, and place to one side.
-
Now, dice the onion and cut the aubergine into chunks. Add into the pot and pan fry to soften. This will take around 10 minutes.
-
Now, grate or crush your garlic into the pan and stir, being careful not to burn the garlic. Add the spices and tinned tomatoes and leave to simmer.
-
Drain the chickpeas and add to the stew, and place the sausage back into the pan. Simmer for half an hour or until it has reduced down enough for you.
-
Serve up with some deliciousness and ENJOY!
See what other Food52ers are saying.