Kofte & Chorizo Stew (moroccan)

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 750 g mincemeat (lamb, beef, turkey .. the chefs preference)
• 1 medium onion, grated
• 1 red chili peppers, finely chopped or 1 teaspoon shwartz crushed chile
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves or 2 ground fresh cloves
• 1 bunch coriander leaves, half chopped, half whole (aka cilantro)
• 1 egg
• 250 g chorizo cooking sausage, chopped
• olive oil
• 2 tablespoons harissa
• 800 g chopped tomatoes (approx 2 tins)
• 400 ml chicken stock
• 1/2 teaspoon ground cinnamon or 1 cinnamon stick

Recipe

• 1 to make the kefta (meatballs): add the mince to a bowl and kneed through. then add onion, chilli, spices and the chopped coriander leaves, mix together well.
• 2 add the egg and season well, then combine everything with clean hands.
• 3 form into small meatballs, any size you prefer but about an inch works well.
• 4 to make the stew: fry the meatballs and chopped chorizo in a large frying pan with a little oil until browned all over (you may need to do this in batches). scoop out and set aside.
• 5 add the harissa paste to the pan and cook for a minute.
• 6 add the tomatoes and chicken stock then stir in the cinnamon. simmer for about 15 minutes.
• 7 now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
• 8 stir through the rest of the coriander to finish.
• 9 the sauce should thicken slightly once served.