Goat Merguez
Ingredients
| Goat shoulder | 5 Pound , cubed | |
| Garlic | 1 Tablespoon , mince | |
| Mint | 1/2 Cup (8 tbs) , chopped finely | |
| Parsley | 1/2 Cup (8 tbs) , chopped finely | |
| Spanish paprika | 2 Tablespoon | |
| Coriander | 1 Tablespoon , toasted and ground | |
| Cumin | 1/2 Tablespoon , toasted and ground | |
| Lemon juice | 1 Ounce | |
| Preserved lemon | 1 , chopped finely | |
| Kosher salt | 4 Tablespoon | |
| Olive oil | 2 Tablespoon |
Directions
GETTING READY
1. Combine all the ingredients and let them marinate overnight.
MAKING
2. Grind everything in a meat grinder. Form into 8 ounce patties.
3. Add olive oil to a hot saute pan.Fry patties over medium heat until cooked through, about 5 minutes per side.
SERVING
4. Serve immediately.
Recipe Summary
Nutrition Facts
Serving size
Calories 518Calories from Fat 268
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 2451 mg102.13%
Total Carbohydrates 3 g1%
Dietary Fiber 1 g4%
Sugars
Protein 57 g114%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
