Moroccan Kofte And Sausage Stew Recipe

Name: Moroccan Kofte And Sausage Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds minced beef; 1 onion finely chopped; 1 red chilli finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground cloves; coriander leaves or half chopped, half whole; 1 teaspoon ground coriander; 1 egg; 1/2 teaspoon sea salt; 9/16 pound sausage good quality, chopped; 2 tablespoons olive oil; 2 tablespoons harissa; 3 1/4 cups tomato chopped; 1 11/16 cups chicken stock; 1/4 teaspoon cinnamon; 12 dried red chili peppers; 3 cloves garlic minced; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon ground coriander; 1 teaspoon ground caraway seeds; 1/2 teaspoon cumin

Servings: persons

1 1/3 pounds minced beef
1 onion finely chopped
1 red chilli finely chopped
1 teaspoon ground cumin
1 teaspoon ground cloves
coriander leaves or half chopped, half whole
1 teaspoon ground coriander
1 egg
1/2 teaspoon sea salt
9/16 pound sausage good quality, chopped
2 tablespoons olive oil
2 tablespoons harissa
3 1/4 cups tomato chopped
1 11/16 cups chicken stock
1/4 teaspoon cinnamon
12 dried red chili peppers
3 cloves garlic minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

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.
9
*Harissa:
10
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
11
In a food processor blend chili peppers, garlic, salt, and olive oil.
12
Add remaining spices and blend to form a smooth paste.
13
Drizzle a small amount of olive oil on top to keep fresh.
14
Store in airtight container and keep for a month in the refrigerator.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/3 pounds minced beef, 1 onion finely chopped, 1 red chilli finely chopped, 1 teaspoon ground cumin, and more.

Yes, Moroccan Kofte And Sausage Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Kofte And Sausage Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions