Moroccan kofte and sausage stew

7 steps · 45 min total

1. 01

   Prepare the Kofte Mixture

   In a large bowl, combine the 600 g beef with the chopped onion, chili, 1 tsp ground cumin, 1 tsp ground cloves, half the chopped coriander leaves, 1 tsp ground coriander, the egg, and 1/2 tsp sea salt. Mix everything together thoroughly until well combined.
2. 02

   Form the Meatballs

   Roll the mixture into small meatballs, roughly the size of a walnut. You should get about 26 meatballs from this batch.
3. 03

   Brown the Meat

   Heat 2 Tbs olive oil in a large frying pan over medium-high heat. Add the meatballs and 250 g sausage, browning them all over until they have a nice crust. You might need to do this in batches to avoid overcrowding the pan, which would steam the meat instead of browning it.
4. 04

   Cook the Harissa

   Once browned, scoop the meatballs and sausage out of the pan and set them aside. Add the 2 Tbs harissa to the pan and cook, stirring constantly, for about 1 minute until fragrant.
5. 05

   Simmer the Sauce

   Pour in the 480 g chopped tomatoes, 400 ml chicken stock, and 1/4 tsp cinnamon. Bring the mixture to a simmer and let it cook gently for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 06

   Finish the Stew

   Return the browned meatballs and sausage to the pan with the simmering sauce. Continue to simmer for another 20 minutes, or until the meatballs are cooked through and the sauce has reduced to your liking.
7. 07

   Stir in Coriander

   Just before serving, stir through the remaining coriander leaves to brighten up the stew.