Summary

The recipe Moroccan kofte and sausage stew can be made in roughly around 45 minutes. This main course has 404 calories, 21g of protein, and 32g of fat per serving. This recipe serves 8. For $1.72 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up ground caraway seeds, ground cloves, harissa, and a few other things to make it today. 12 people have tried and liked this recipe. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, whole 30, and ketogenic diet. It is brought to you by Foodista. With a spoonacular score of 46%, this dish is pretty good. Users who liked this recipe also liked Moroccan kofte with spicy tomato sauce, Moroccan sausage stew, and Moroccan Stew.

Instructions

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.

Ingredients

• 1 minced beef
• 2 onion, finely chopped
• 3 red chilli, finely chopped
• 4 ground cumin
• 5 ground cloves
• 6 Coriander half chopped, half whole or
• 7 ground coriander
• 8 egg
• 9 sea salt
• 10 good quality sausage, chopped
• 11 olive oil
• 12 harissa
• 13 chopped tomato
• 14 chicken stock
• 15 cinnamon
• 16 dried red chili peppers
• 17 garlic, minced
• 18 salt
• 19 ground caraway seeds
• 20 cumin

Directions

• 1 Mix the beef, onion, chilli, spices and the chopped coriander leaves.
• 2 Add the egg and salt, mix and combine.
• 3 Form small meatballs about the size of a walnut (approximately 26 meatballs).
• 4 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).
• 5 Scoop out, then add the harissa* and cook for a minute.
• 6 Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.
• 7 Return the meatballs and sausage and simmer for another 20 minutes, until cooked.
• 8 Stir through the rest of the coriander to finish.