Kofte Chorizo Stew Moroccan Recipes

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MOROCCAN KOFTE AND CHORIZO STEW



Moroccan kofte and chorizo stew image

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

Provided by Janine Ratcliffe

Time 1h20m

Yield Serves 8

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 394 calories, Fat 29.5 grams fat, Carbohydrate 5.8 grams carbohydrates, Fiber 1.8 grams fiber, Protein 26.8 grams protein, Sodium 2.1 milligram of sodium

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