1 quart oil for frying
1 cup butter
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
4 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon dried fenugreek
4 teaspoons dry white wine
2 tablespoons vegetable oil
1 cup all-purpose flour
Heat the oil in a large saucepan over medium heat. Add onion, garlic, bay leaf and safflower seeds; fry until golden, about 7 minutes. Stirring constantly, coat back of sausage with grease.
Meanwhile, in a small bowl, combine sugar, salt, fenugreek, white wine, oil, flour, browned meat and some lemon juice. Stir well, leaving a small tang around the outside of the pan. Bring to a boil. Reduce heat, and cook for 30 minutes, stirring occasionally. Allow meat to brown completely. Remove meat from pan, and stir meat into sauce. Simmer for 30 minutes. Remove from heat, and stir in lemon juice. Spoon sauce over cooked meat, and serve.