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Prep time
15 minutes
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Cook time
1 hour
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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
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Ingredients
- Lamb Stew
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6
Lamb Marguez Sausages
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1 tablespoon
Olive Oil
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2
Cloves of Garlic
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1
Aubergine
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1
Brown Onion
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1
Can of Chickpeas
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1 tablespoon
Ras el Hanout
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1
Tin of Tomatoes
- Serve With
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2tbs
Yogurt
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4 tablespoons
Pomegranate Seeds
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4 cups
Cous Cous
Directions
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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.
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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.
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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.
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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.
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Serve up with some deliciousness and ENJOY!
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