Name: Moroccan kofte and chorizo stew
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: Moroccan
Ingredients: 750g lamb mince; 1 onion, grated; 1 red chilli, finely chopped; 1 tsp ground cumin; 2 whole cloves, ground; from a large bunch coriander leaves, half whole; 1 egg; 250g pack mini chorizo cooking sausage, chopped; olive oil; 2 tbsp harissa; 2 x 400g tins chopped tomatoes; 400ml chicken stock; 1 cinnamon stick

750g lamb mince
1 onion
grated
1 red chilli
finely chopped
1 tsp ground cumin
2 whole cloves
ground
from a large bunch coriander leaves
half whole
1 egg
250g pack mini chorizo cooking sausage
chopped
olive oil
2 tbsp harissa
2 x 400g tins chopped tomatoes
400ml chicken stock
1 cinnamon stick

Method

step 1
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.
step 2
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.