Snack

Lamb merguez with yogurt dip

Name: Lamb merguez with yogurt dip
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 10 oz Ground lamb; 4 oz Greek yogurt; ¾ oz Rose harissa; 1 Lemon; Fresh mint, a few leaves; Ground cumin, a teaspoon; Fennel seeds, half a teaspoon, crushed; Sea salt, to taste

Harissa and cumin worked into the ground lamb rather than brushed on, so the spice is inside the meat and does not burn off on the outside of it.

2gnet carbs

18gfat

17gprotein

240kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Ground lamb10 oz
Greek yogurt4 oz
Rose harissa¾ oz
Lemon1
Fresh minta few leaves
Ground cumina teaspoon
Fennel seedshalf a teaspoon, crushed
Sea saltto taste

Method

6 steps · 25 minutes

Work the harissa, cumin, crushed fennel and salt into the meat with your hands and then leave it in the fridge for an hour if you have it.
Roll it into short fat fingers rather than long thin ones, which fall apart on the turn.
Cook them in a dry pan. Ground lamb at this fat level needs no oil and will make its own.
Do not move them for the first three minutes. A crust is what holds them together.
Stir the lemon juice and mint into the yogurt and keep it cold, against the heat of the harissa.
They are as good at room temperature as hot, which is not true of most things made from ground meat.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.