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Kofte & Chorizo Hotpot with North African Spices
An easy to make dish that seems to please all-round. It can be made ahead and reheated. Serve with couscous, rice (our Pilau Rice q.v. is great) or less authentically - but still good - mashed potato.
The specialist spices needed will keep well for another occasion, if kept in a cool dark place.
For 6 as a main course:
750g/1½ lb Lamb Mince
1 large Onion, peeled and finely-chopped
2 medium cloves Garlic, peeled and chopped
2 rounded teaspoon (10ml) North African Berbere spice - available from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/) or good deli's & supermarkets
12 stems & leaves fresh Coriander - chopped, plus a couple more to cut at the end for garnish
½ teaspoon (2ml) Salt
1 medium Egg
250g/8 oz thin Chorizo Sausage - cut into bite size pieces
2 tablespoons (30ml) Olive Oil
2 x 400g tins of Chopped Tomatoes
1 teaspoon (15ml) Ras el Hanout - available from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/) or good deli's
2 tablespoons (30ml) Tomato Purée
400ml/15 fl oz Chicken Stock
1. Mix the lamb mince with the chopped onion, garlic, berbere spice, salt and fresh coriander (including the stems) in a bowl.
2. Add the egg and mix well together, then form into little balls the size of a large unshelled walnut.
3. Heat half the olive oil in a big frying pan over a medium heat. When it starts to haze, add half the meatballs and half the chorizo gently turn them until they have browned all over.
4. Transfer these to a large saucepan or casserole you can use on top of the stove.
5. Repeat this process with the remaining meatballs & chorizo.
6. Add the chopped tomatoes, tomato purée, ras el hanout and chicken stock to your saucepan and bring the mixture to the boil.
7. Lower the heat and simmer very gently, so the mixture just ripples for 20 - 25 minutes.
8. Stir in the reserved chopped coriander just before serving - so that it retains its fresh uncooked flavour.