Le Fond At Home: Jake Eberles Lamb Merguez

• 1 1/2 tablespoons ground cumin
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns, ground
• 1 teaspoon fennel seeds
• 1 1/2 tablespoons red pepper flakes
• 1 teaspoon chili powder
• 1 1/3 pounds lamb shoulder, diced
• 3/4 pound lamb belly, diced
• 3/4 pound pork fatback, diced
• 7-10 cloves garlic confit
• 1 batch merguez spice (see above)
• 1 1/2 tablespoons salt

1. Grind all the ingredients in a meat grinder, then knead the mixture using your hands until spices are thoroughly incorporated.
2. Do not overmix.
3. Store in a tightly sealed container for up to four days until ready to use, or freeze for up to three months.

ground cumin, mustard seeds, black peppercorns, fennel seeds, red pepper, chili powder, lamb shoulder, lamb belly, pork fatback, garlic, batch, salt

Taken from www.foodrepublic.com/recipes/le-fond-at-home-jake-eberles-lamb-merguez/ (may not work)