Moroccan kofte and sausage stew Recipe
A North African casserole ideal for a small crowd.
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
- 1/2 tsp sea salt
- 250g good quality sausage, chopped
- 2 tbs olive oil
- 2 tbs harissa*
- 480g chopped tomato
- 400ml chicken stock
- 1/4 tsp cinnamon
- Harissa:
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 tsp salt
- 2 tbs olive oil
- 1 tsp ground coriander
- 1 tsp ground caraway seeds
- 1/2 tsp cumin
Directions
- Mix the beef, onion, chilli, spices and the chopped coriander leaves.
- Add the egg and salt, mix and combine.
- Form small meatballs about the size of a walnut (approximately 26 meatballs).
- 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).
- Scoop out, then add the harissa* and cook for a minute.
- Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.
- Return the meatballs and sausage and simmer for another 20 minutes, until cooked.
- Stir through the rest of the coriander to finish.
- *Harissa:
- Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
- In a food processor blend chili peppers, garlic, salt, and olive oil.
- Add remaining spices and blend to form a smooth paste.
- Drizzle a small amount of olive oil on top to keep fresh.
- Store in airtight container and keep for a month in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 8 servings | |
| Calories 361 | |
| Calories from Fat 247 | 68% |
| Total Fat 27.55g | 34% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.07g | |
| Cholesterol 89mg | 30% |
| Sodium 624mg | 26% |
| Potassium 657mg | 19% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.63g | 3% |
| Protein 20.04g | 32% |
