Place the lamb and garlic in a food processor, and mix until mixed well together. Add the paprika, cumin, harissa, cloves, cinnamon, nutmeg, 11/2 teaspoons of salt and 1 teaspoon of pepper. Process together until well mixed. Add the coriander, parsley, thyme and a little water and pulse several times. If you have a sausage attachment on your electric mixer, stuff the sausages, twisting and tying at 3 inch intervals. Place on a sheet pan in the refrigerator for 24 hours. Brush the sausages with olive oil and grill on a barbecue or under a hot grill, turning until brown. Serve hot.
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