INGREDIENTS:
3 lb. lean lamb trim
1 Tbsp. salt
1 1/2 Tbsp. cumin
2 tsp. coarse ground black pepper
4 Tbsp. paprika
1 1/2 tsp. cayenne
1 tsp. cinnamon
1/2 c. pomegranate juice
1 1/2 Tbsp. minced garlic
1 tsp. dry ginger
1 tsp. thyme leaves
hog casings for stuffing
Grind lamb trimmings once through the medium (1/8-inch)
plate of a meat grinder. Mix together all remaining ingredi-
ents; pour over meat and mix well with your hands. Grind
through the 1/8-inch plate again with a stuffing horn attached
into hog* casings. Twist or tie into 5-inch lengths.
*NOTE: I'm sure any good Jew or Moslem will substitute hog casings with lamb casings.
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