Moroccan Lamb Kofta and Chorizo Stew
Spiced lamb meatballs braised with chorizo, harissa, and tomatoes in a warming North African stew. Ground cumin, cinnamon, and fresh coriander build layered warmth, while chorizo adds depth and richness. Serve family-style with bread or over rice for a weeknight dinner that tastes like slow cooking despite quick assembly. This version marries Moroccan kofta technique with Spanish chorizo for unexpected flavor complexity.
Ingredients
- 1 ¾ lb mincemeat (lamb, beef, or turkey)ground turkey1:1poultry
lighter option
- 1 medium onion, grated
- 1 red chili pepper, finely chopped
- 1 teaspoon Szechwan crushed chile, or substitute fresh chili(optional)
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves, or 2 fresh cloves, ground
- 1 bunch coriander leaves (cilantro), half chopped, half whole
- 1 egg
- 9 oz chorizo cooking sausage, chopped
- olive oil, for frying
- 2 tablespoons harissa pastetomato paste + paprika + cayenne2tbsp harissa = 1tbsp paste + 0.5tsp paprika + pinch cayennespice
milder result
Full guide → - 1 ¾ lb chopped tomatoes, canned acceptable
- 1 ¾ cups chicken stock
- ½ teaspoon ground cinnamon, or 1 cinnamon stick(optional)
Instructions
- 1
Combine mincemeat, grated onion, chili, cumin, cloves, and chopped coriander in a bowl. Mix thoroughly with clean hands.
- 2
Add egg and season with salt and pepper. Combine until just mixed.
- 3
Form mixture into small meatballs about 1 inch in diameter.
- 4
Heat olive oil in a large frying pan over medium-high heat. Brown meatballs and chorizo in batches until golden all over, about 8-10 minutes total. Transfer to a plate.
- 5
Add harissa to the pan and cook for 1 minute, stirring.
- 6
Pour in chopped tomatoes and chicken stock. Stir in cinnamon and simmer for 15 minutes.
- 7
Return meatballs and chorizo to the pan. Simmer for 20 minutes until cooked through.
- 8
Stir through remaining whole coriander leaves just before serving.
Tips
Don't skip browning both meatballs and chorizo thoroughly; the caramelization adds crucial depth to the final stew flavor.
Mix meatball ingredients by hand rather than overmixing to keep them tender and prevent a dense, heavy texture.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months in freezer bags or containers.
Prepare and freeze uncooked meatballs on a tray, then transfer to freezer bags. Cook from frozen, adding 5-10 minutes to braising time. Stew tastes better made 1 day ahead; flavors deepen overnight.
Serve hot with crusty bread, couscous, or rice to soak up sauce. Garnish with remaining fresh coriander. Pairs with a light red wine like Beaujolais or Grenache.
Common Mistakes
Overmix meatball mixture to avoid dense, rubbery texture; combine just until ingredients are evenly distributed.
Skip browning step to avoid flat, boiled flavor; proper caramelization builds the stew's foundation.
Add meatballs too early to avoid breakage; wait until sauce is simmering gently before returning them.
Substitutions
milder result
Full guide →FAQ
Can I make this vegetarian?
Replace mincemeat with cooked lentils or crumbled tofu and chorizo with smoked paprika-seasoned mushrooms. Keep all spices and aromatics for authentic Moroccan character.
What if I don't have harissa paste?
Blend 1 tablespoon tomato paste with 1 teaspoon paprika, pinch of cayenne, and a crushed garlic clove. Add gradually to taste; harissa can be quite hot.
How long can I keep this in the freezer?
Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop over medium heat for 10-15 minutes, stirring occasionally.