Moroccan kofte and chorizo stew

Name: Moroccan kofte and chorizo stew
Total time: 1 h 20 min
Yield: serves 8
Ingredients: lamb mince 750g; onion 1, grated; red chilli 1, finely chopped; ground cumin 1 tsp; whole cloves 2, ground; coriander leaves from a large bunch, half whole; egg 1; mini chorizo cooking sausage 250g pack, chopped; olive oil; harissa 2 tbsp; chopped tomatoes 2 x 400g tins; chicken stock 400ml; cinnamon stick 1

1 hour 20 minutes
serves 8
A little effort

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.

September 8, 2015 at 4:23 pm

Ingredients

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

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.