Prep 35 mins
Cook 45 mins
A tasty Moroccan casserole/stew, perfect served with fluffy, garlic buttered rice (see my other recipes)
- 750 g mincemeat (lamb, beef, turkey .. the chefs preference)
- 1 medium onion, grated
- 1 red chili peppers, finely chopped or 4.92 ml shwartz crushed chile
- 4.92 ml ground cumin
- 1.23 ml 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
- 29.58 ml harissa
- 800 g chopped tomatoes (approx 2 tins)
- 400 ml chicken stock
- 2.46 ml ground cinnamon or 1 cinnamon stick
- 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.