|Photo: Moroccan kofte & chorizo stew recipe|
A North African meatball and sausage casserole to feed a crowd on a budget.
Ready in 1 hr 20 mins
750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 whole cloves , ground
coriander leaves from a large bunch, half chopped, half whole
250g pack mini chorizo cooking sausage, chopped
2 tbsp harissa
2 x 400g tins chopped tomato
400ml chicken stock
1 cinnamon stick
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 per serving:
394 kcalories, protein 26.8g, carbohydrate 5.8g, fat 29.5 g, saturated fat 12g, fibre 1.8g, salt 2.1 g
Recipe from olive magazine, December 2011.
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