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Moroccan Kofte and Sausage Stew

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Moroccan Kofte and Sausage Stew



Ingredients :

  • 10 dried red chile peppers
  • 4 tablespoons olive oil
  • divided
  • 3 cloves garlic
  • minced
  • ½ teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • ½ teaspoon ground cumin
  • 1 bunch fresh cilantro
  • or to taste
  • 1?? pounds ground beef
  • 1 onion
  • finely chopped
  • 1 fresh red chile pepper
  • finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cloves
  • 1 egg
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 (16 ounce) can diced tomatoes
  • 1 (14.5 ounce) can chicken stock
  • ¼ teaspoon ground cinnamon
  • 3 links Merguez sausage
  • cut into pieces
  • Methods :

  • Soak dried chile peppers in hot water for 30 minutes. Drain. Remove stems and seeds.
  • Blend chiles with 2 tablespoons olive oil, garlic, and 1/2 teaspoon salt in a food processor. Add coriander, caraway seeds, and cumin; blend to form a smooth paste. Transfer to an airtight container. Drizzle about 2 tablespoons olive oil on top to keep fresh.
  • Chop 1/2 of the cilantro and stem the rest. Combine chopped cilantro with beef, onion, cilantro, fresh chile, cumin, and cloves. Add egg and sea salt; mix to combine. Form into about 26 small meatballs, each about the size of a walnut.
  • Heat olive oil in a large frying pan. Fry meatballs in batches until browned all over, about 5 minutes. Remove meatballs and add 2 tablespoons harissa to the pan; cook, stirring, for 1 minute. Add tomatoes, chicken stock, and cinnamon. Simmer for 15 minutes.
  • Return meatballs to the pan and stir in sausage. Simmer until sausage is heated through and no longer pink in the center, about 20 minutes. Stir in remaining cilantro.
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