Moroccan Kofte and Sausage Stew

Homemade harissa paste lends deep flavors to this tomato-based Moroccan stew with spiced kofte (meatballs), sausage, and cilantro.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 345 Calories

Ingredients

• 1 egg
• 1 teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• ½ teaspoon ground cumin
• 1 (16 ounce) can diced tomatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon ground coriander
• ½ teaspoon sea salt
• 1 fresh red chile pepper, finely chopped
• 1 ⅓ pounds ground beef
• 10 dried red chile peppers
• 1 (14.5 ounce) can chicken stock
• 1 teaspoon ground caraway seeds
• 1 bunch fresh cilantro, or to taste
• 3 links Merguez sausage, cut into pieces

Recipe Instructions

Step 1

Soak dried chile peppers in hot water for 30 minutes. Drain. Remove stems and seeds.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.