I was looking for a recipe for lamb to hide some of the lamb flavor and this worked very well, but had to change it for what I had in my kitchen. I made it with out the turmeric and Harisa sauce, and used a spice grinder to grind my fennel and coriander seeds. Since I didn't have the Harisa sauce and not likely to find it in my area I looked it up online and found it was some of the same spices we were already using and chili pepper seeds along with red bell peppers. I substituted a tablespoon of Cajun Spice for the hot spice and it worked well for us. We tested two different recipes to decide what to do with 22 pounds of ground lamb and mixed the two recipes, so it all went into the freezer as sausage.
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I was looking for a recipe for lamb to hide some of the lamb flavor and this worked very well,...