Moroccan kofte and sausage stew
By: Easy cook - Lak...
Published: Wednesday, September 12, 2012 - 6:47am

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.