Kofte Chorizo Stew Moroccan Recipes

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CHORIZO STEW

I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.

Provided by Sackville

Categories     Stew

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13



Chorizo Stew image

Steps:

  • Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  • Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  • Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  • Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  • Season to taste.
  • Ladle into bowls and top with the spring onion.

Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6

2 tablespoons oil
2 bay leaves
1 small onion, thinly sliced into half-moons
1 green pepper, seeded and sliced
2 fresh chorizo sausages, cut into 1 cm thick slices
1 potato, peeled and diced
1 (400 g) can white beans, drained and rinsed
2 (400 g) cans chopped tomatoes
1 tablespoon tomato paste
1 tablespoon paprika (preferably smoked paprika)
1 teaspoon chili powder
1 spring onion, sliced
salt and pepper, to taste

KOFTE & CHORIZO STEW (MOROCCAN)

A tasty Moroccan casserole/stew, perfect served with fluffy, garlic buttered rice (see my other recipes)

Provided by NickiMoz

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13



Kofte & Chorizo Stew (Moroccan) image

Steps:

  • To make the Kefta (meatballs): Add the mince to a bowl and kneed through. Then add onion, chilli, spices and the chopped coriander leaves, mix together well.
  • Add the egg and season well, then combine everything with clean hands.
  • Form into small meatballs, any size you prefer but about an inch works well.
  • 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). Scoop out and set aside.
  • Add the harissa paste to the pan and cook for a minute.
  • Add the tomatoes and chicken stock then stir in the cinnamon. Simmer for about 15 minutes.
  • Now you can return the meatballs and chorizo to the pan and simmer everything for another 20 minutes, until cooked.
  • Stir through the rest of the coriander to finish.
  • The sauce should thicken slightly once served.

Nutrition Facts : Calories 418.1, Fat 10.6, SaturatedFat 3.5, Cholesterol 42.9, Sodium 408.5, Carbohydrate 73.6, Fiber 3, Sugar 49.9, Protein 7.6

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
1/4 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
1/2 teaspoon ground cinnamon or 1 cinnamon stick

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