Lamb sausage and yogurt sauce, inspired by Argo — Kristen Kish
2 pounds lamb shoulder, cleaned
6 ounches pork back fat
3 shallots, grated
3 cloves garlic ,grated
1 tablespoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
Salt and freshly ground pepper to taste
Cube meat into 1 inch pieces.
Dice back fat to roughly one-half inch pieces.
Toss with remaining ingredients and place on sheet tray and freeze for 20 minutes or until partially frozen (do not freeze completely).
Set up meat grinder attachment with medium die.
Run mixture through twice, and then place in mixing bowl fitted with the paddle attachment.
Whip mixture until it looks smooth and emulsified — for approximately five minutes on medium speed. Cook some of the meat mixture to test for seasoning. Readjust if necessary.
Using a piping bag or sausage attachment, pipe mixture into pork or lamb casings.
To finish, sear off sausage in a sauté pan until internal temperature reaches 155 degrees F.
Alternative method: Use meat mixture in sauces or crumbled into fresh pasta.
Ingredients for the yogurt sauce
1 cup Greek yogurt — I like Sofia’s brand.
2 tablespoons preserved lemon rind — or the zest of 2 Meyer lemons
1 teaspoon Harissa paste
Salt and pepper to taste
Mix all ingredients together
Baby mint leaves, parsley leaves, celery leaf, dill
Olive oil and freshly squeezed lemon juice
Toasted chopped walnuts
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