Kofte & Chorizo Stew (Moroccan)

• 750 g mincemeat (lamb, beef, turkey .. the chefs preference)
• 1 medium onion, grated
• 1 red chili peppers, finely chopped or 1 teaspoon shwartz crushed chile
• 1 teaspoon ground cumin
• 14 teaspoon ground cloves or 2 ground fresh cloves
• 1 bunch coriander leaves, half chopped, half whole (aka cilantro)
• 1 egg
• 250 g chorizo cooking sausage, chopped
• olive oil
• 2 tablespoons harissa
• 800 g chopped tomatoes (approx 2 tins)
• 400 ml chicken stock
• 12 teaspoon ground cinnamon or 1 cinnamon stick

1. To make the Kefta (meatballs): Add the mince to a bowl and kneed through.
2. Then add onion, chilli, spices and the chopped coriander leaves, mix together well.
3. Add the egg and season well, then combine everything with clean hands.
4. Form into small meatballs, any size you prefer but about an inch works well.
5. To make the stew: Fry the meatballs and chopped chorizo in a large frying pan with a little oil until browned all over (you may need to do this in batches).
6. Scoop out and set aside.
7. Add the harissa paste to the pan and cook for a minute.
8. Add the tomatoes and chicken stock then stir in the cinnamon.
9. Simmer for about 15 minutes.
10. Now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
11. Stir through the rest of the coriander to finish.
12. The sauce should thicken slightly once served.

mincemeat, onion, red chili peppers, ground cumin, ground, coriander, egg, chorizo cooking sausage, olive oil, harissa, tomatoes, chicken stock, ground cinnamon

Taken from www.food.com/recipe/kofte-chorizo-stew-moroccan-507001 (may not work)