Ingredients for Kofte Chorizo Stew Moroccan
- Mincemeat
- 1 large onion, finely chopped
- Red Chili Peppers
- Ground Cumin
- Ground Cloves
- Coriander Leaves
- 1 large egg
- Sausage
- Olive Oil
- Harissa
- Chopped Tomatoes
- 500ml chicken stock
- Ground Cinnamon
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How to Make Kofte Chorizo Stew Moroccan
- **Prepare the Kofta:** In a large bowl, gently combine 500g ground lamb or beef with 1 finely chopped onion, 1 finely chopped red chili (deseeded for less heat), 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cinnamon, and ½ cup chopped fresh coriander.
- Add 1 large egg to the meat mixture and season generously with salt and pepper. Mix everything thoroughly with clean hands until well combined.
- Shape the mixture into 1-inch meatballs.
- **Start the Stew:** Heat 2 tbsp olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Brown the kofta meatballs and 200g chopped chorizo sausage on all sides. Remove and set aside.
- Add 2 tbsp harissa paste to the pan and cook for 1 minute, stirring constantly, to release its flavour.
- Stir in 1 (400g) can of chopped tomatoes, 500ml chicken stock, and ½ tsp ground cinnamon. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Return the meatballs and chorizo to the pan. Cover and simmer for another 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Stir in the remaining ¼ cup chopped fresh coriander before serving.
- Serve hot over fluffy garlic buttered rice.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
199g
Fat
17g
Carbs
24g
