Recipe Provided ByChef Brian R. Beland, CMC
- 5 pounds ground American Lamb (4 pounds lean shoulder and 1 pound lamb fat)
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1/2 cup cilantro, chopped
- 1/4 cup harissa
- 2 tablespoons paprika, sweet Spanish
- 2 tablespoons minced garlic
- 1 ounce kosher salt
- 2 teaspoons sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cinnamon
- 1/4 cup red wine
- 1/4 cup ice water
In a dry skillet over medium heat, toast cumin, coriander and fennel; stir constantly until fragrant, about 2 minutes. Be sure not to overcook or burn. Once toasted allow to cool; grind in a spice grinder.
In a bowl, combine ground spice mix with lamb, cilantro, harissa, paprika, garlic, salt, sugar, pepper flakes and cinnamon. Toss well; chill.
Grind mixture through a small die into a bowl over ice.
Utilizing a stand mixer, place ground meat into the bowl. Add water and wine while mixing on medium/low speed until mixture is uniform and has developed a sticky appearance, about 1 to 1-1/2 minutes.
Shape into patties, stuff into lamb casing, or cook as a loose crumble based on preferred application.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest