Step 1

Mix the beef, onion, chilli, spices and the chopped coriander leaves.

Step 2

Add the egg and salt, mix and combine.

Step 3

Form small meatballs about the size of a walnut (approximately 26 meatballs).

Step 4

Fry the meatballs and the sausage in olive oil in a large frying pan until browned all over (you may need to do this in batches).

Step 5

Scoop out, then add the harissa* and cook for a minute.

Step 6

Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.

Step 7

Return the meatballs and sausage and simmer for another 20 minutes, until cooked.

Step 8

Stir through the rest of the coriander to finish.

Step 9

*Harissa:

Step 10

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

Step 11

In a food processor blend chili peppers, garlic, salt, and olive oil.

Step 12

Add remaining spices and blend to form a smooth paste.

Step 13

Drizzle a small amount of olive oil on top to keep fresh.

Step 14

Store in airtight container and keep for a month in the refrigerator.