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Moroccan kofte and chorizo stew

Moroccan kofte and chorizo stew

Published: September 8, 2015 at 4:23 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

You can make this Moroccan lamb and chorizo stew the day before you need to feed a crowd and chill until you’re ready for your guests to feast

Nutrition:
NutrientUnit
kcal394
fat29.5g
carbs5.8g
fibre1.8g
protein26.8g
salt2.1g
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Try this recipe for Moroccan kofta and chorizo stew, then check out our classic Turkish meatballs, healthy meatballs and more meatball recipes.

Ingredients

  • 750g lamb mince
  • 1 onion, grated
  • 1 red chilli, finely chopped
  • 1 tsp ground cumin
  • 2 whole cloves, ground
  • from a large bunch coriander leaves, half whole
  • 1 egg
  • 250g pack mini chorizo cooking sausage, chopped
  • olive oil
  • 2 tbsp harissa
  • 2 x 400g tins chopped tomatoes
  • 400ml chicken stock
  • 1 cinnamon stick

Method

  • STEP 1

    Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.

  • STEP 2

    Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.

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