Kofte & Chorizo Stew (Moroccan)

"A tasty Moroccan casserole/stew, perfect served with fluffy, garlic buttered rice (see my other recipes)"
 
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photo by NickiMoz photo by NickiMoz
photo by NickiMoz
Ready In:
1hr 20mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.
  • Add the egg and season well, then combine everything with clean hands.
  • Form into small meatballs, any size you prefer but about an inch works well.
  • 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.
  • Add the harissa paste to the pan and cook for a minute.
  • Add the tomatoes and chicken stock then stir in the cinnamon. Simmer for about 15 minutes.
  • Now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
  • Stir through the rest of the coriander to finish.
  • The sauce should thicken slightly once served.

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Reviews

  1. Has a spicy kick to it. I followed the recipe with a few subs i.e. used swedish vegetarian meatballs from Ikea, Soyrizo and it tasted good, though the spicyness may mask the flavor. Maybe I should have used some of the ingredients from the meatballs, for example the cilantro, onions and spices to impart more flavor. Overall, a very good recipe.
     
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