Moroccan cuisine · Meat & Kebab

Merguez bel Matisha

Spicy lamb sausages briefly seared and then finished braising in a thick tomato-pepper sauce.

Ingredients · for 4 servings

• 8 merguez (lamb sausages)
• 600 g ripe tomatoes
• 2 red bell peppers
• 2 onions
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Peel, deseed and dice the tomatoes, cut the bell peppers into strips, slice the onions into half-rings and finely chop the garlic.
2. Heat 1 tbsp olive oil in a wide pan and sear the merguez over medium heat for 6 min, turning, until browned all over, then remove.
3. In the remaining oil, soften the onions and peppers for 8 min, add the garlic, cumin, paprika and tomato paste and fry for 1 min until fragrant.
4. Stir in the diced tomatoes, season with salt and pepper, and simmer uncovered for 10 min until the sauce thickens and the oil separates at the edges.
5. Return the merguez to the pan and let them simmer covered for another 10 min over low heat so they release their fat and spices into the sauce.
6. Sprinkle with chopped parsley and serve straight from the pan with plenty of flatbread.