Moroccan kofte and sausage stew

Ingredients

600g minced beef
1 onion, finely chopped
1 red chilli, finely chopped
1 tsp ground cumin
1 tsp ground cloves
Coriander leaves, half chopped, half whole or
1 tsp ground coriander
1 egg
½ tsp sea salt
250g good quality sausage, chopped
2 tbs olive oil
2 tbs harissa*
480g chopped tomato
400ml chicken stock
¼ tsp cinnamon
*Harissa:
10-12 dried red chili peppers
3 cloves garlic, minced
½ tsp salt
2 tbs olive oil
1 tsp ground coriander
1 tsp ground caraway seeds
½ tsp cumin

Preparation

1
Mix the beef, onion, chilli, spices and the chopped coriander leaves.
2
Add the egg and salt, mix and combine.
3
Form small meatballs about the size of a walnut (approximately 26 meatballs).
4
Fry the meatballs and the sausage in olive oil in a large frying pan until browned all over (you may need to do this in batches).
5
Scoop out, then add the harissa* and cook for a minute.
6
Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.
7
Return the meatballs and sausage and simmer for another 20 minutes, until cooked.
8
Stir through the rest of the coriander to finish.
9
*Harissa:
10
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
11
In a food processor blend chili peppers, garlic, salt, and olive oil.
12
Add remaining spices and blend to form a smooth paste.
13
Drizzle a small amount of olive oil on top to keep fresh.
14
Store in airtight container and keep for a month in the refrigerator.

 



About

A North African casserole ideal for a small party. Just adjust the ingredients.

Yield:

8 servings

Added:

Wednesday, September 12, 2012 - 6:47am

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