Combine ground lamb, minced garlic, ground cumin, sweet Hungarian paprika, cayenne pepper, ground cinnamon, ground coriander, black pepper, and kosher salt in a medium bowl.

Knead the ingredients together with your hands until thoroughly blended.

Shape the mixture into sausage links or leave it in bulk.

Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

Saute or grill the sausages until cooked through.

Serve as directed in individual recipes.