Moroccan kofte and sausage stew
Moroccan kofte and sausage stew takes about 45 minutes from beginning to end. One portion of this dish contains roughly 21g of protein, 28g of fat, and a total of 372 calories. This gluten free, dairy free, paleolithic, and primal recipe serves 8 and costs $1.64 per serving. This recipe from Foodista has 12 fans. A mixture of harissa, sea salt, sausage, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a budget friendly main course for Winter. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, you might also like recipes such as Izmir Kofte, Moroccan chickpean and lentil stew, and Slow Braised Red Wine Lamb Stew with Moroccan Spices.
Servings: 8
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
½ tsp sea salt
250g good quality sausage, chopped
2 Tbs olive oil
2 Tbs harissa*
480g chopped tomato
400ml chicken stock
¼ tsp cinnamon
10-12 dried red chili peppers
3 cloves garlic, minced
½ tsp salt
1 tsp ground caraway seeds
½ tsp cumin
Equipment:
frying pan
food processor
Cooking instruction summary:
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.
Step by step:
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.
*Harissa
1. Soak the dried chilies in hot water for 30 minutes.
2. Drain.
3. Remove stems and seeds.
4. In a food processor blend chili peppers, garlic, salt, and olive oil.
5. Add remaining spices and blend to form a smooth paste.
6. Drizzle a small amount of olive oil on top to keep fresh.
7. Store in airtight container and keep for a month in the refrigerator.
Nutrition Information:
covered percent of daily need
