Chilli Marrakech

Chilli Marrakech

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(17 ratings)

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Cooking time

Prep: 30 mins Cook 1 hr (plus heating from frozen)

Skill level

Easy

Servings

Serves 10

If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
357
protein
28g
carbs
17g
fat
19g
saturates
8g
fibre
5g
sugar
7g
salt
1.2g

Ingredients

  • 1½ tbsp cumin seeds
  • 1 tbsp olive oil
  • 3 onions, halved and thinly sliced
  • 3 x 400g packs lean lamb mince
  • 2 tbsp finely chopped ginger
  • 4 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp paprika
  • 1 tbsp ground cinnamon
  • 1½ tbsp ground coriander
  • 3 tbsp harissa
  • 3 red peppers, deseeded and cut into large chunks
  • 2 x 400g cans chickpeas, drained
  • 2 x 20g packs coriander, most chopped, a few leaves left whole to serve
  • 500ml beef or lamb stock, made with 2 cubes

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Method

  1. Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
  2. Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
  3. Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

Recipe from Good Food magazine, February 2013

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Comments

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rachi09's picture
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Lovely would have again, only amendment I made was adding some ras el hanout.

Mhodge94's picture
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Delicious! Even my very fussy sister cleared her plate. Halved the quantities and it served 6 with large portion sizes.

dorothyfinch's picture

a bit watery but tasted nice

virginiag's picture

This is delicious. Husband loves and was also a hit with the extended family as a dish on Boxing Day this past Christmas. We also like to add some chopped dried apricots during cooking - adds another little dimension!

maloybishop's picture

This is a great recipe! Turned out perfectly. Great idea of string through cous cous to thicken up, but great with that or rice on the side.
Might make smaller batches so I can tinker with the recipe a bit - perhaps a few more beans/veg, chipotle paste!!

ellendenise91's picture

Really good batch-cooking recipe.
I make this for my partner to take to work, it goes a long way!
He either has it on its own, with rice or sometimes in an omelette.
I do tend to find it a little watery sometimes, so I occasionally thicken it with some cornflour.

hjv's picture

So delicious, I have cooked it a couple of times, served once with rice and once with cous cous and almonds. I like the idea of using chipotle paste instead of harissa, thanks for that idea!

julieguest's picture

enjoyed, added more stock cubes, paprika and harissa paste for more flavour

lindsay990's picture

Really great recipe, very tasty. I served with rice and flatbread. Will definitely make again.

gingermut's picture

Used Chipotle paste instead of Harissa. It was lovely!

awardman's picture

Really nice chilli, the OH was impressed and I would definitely make this again. I was only making this for 2 rather than 10, so adjusted the ingredients accordingly and after Step 1 I just threw everything into the slow cooker.

suzymhall's picture
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A good solid chilli recipe.

readswede's picture
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Rich and delicious. I stirred cous cous through the finished dish, left it to absorb and thought it was fantastic. Easier to freeze entire meals rather than having to cook rice each time you want to eat it.

sfowles's picture
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Excellent change from normal beef chilli. Did not use harissa, but just as good with chillis

melaniespiteri's picture
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This was an instant hit in my household. Will do it again and again. Actually haven't made it in a while so we're due for it soon. If you dont want to make such a big batch, you can always half it. I use 500g minced beef, 1 can of tomatoes, 1 pepper and divide approximately by 2 the rest of the ingredients.

hanszinderfaan's picture
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I made this again and, as before added some tomato puree. On this occasion I used ready made Harissa bought from Sainsburys. Tasted different and much nicer I thought. Needless to say I won't be making my own Harissa anymore! I also left the cumin seeds in the pan and cooked them with the chopped onions, cannot say it made any vast difference to the final taste.

lucieflint's picture
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delicious and nice change from the usual chilli con carne. Even a 17 year old who declared he didn't like chickpeas ate it all. Great to have a healthy option that is lower in calories but still v tasty thank you :-)

thecherub's picture
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This is lovely. I simplified it, didnt fry the cumin seeds but threw some ground cumin in with the meat instead and added tomato paste as suggested. Cooked on the hob with lid of for 30 mins and worked fine. Very tasty will definately make it again. Even my OH who isnt keen on lamb gave it 9/10!

lepeng's picture
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This was lovely, highly recommended. I cut the ingredients down by a third at it worked out fine

hanszinderfaan's picture
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When I first made this recipe I scaled down the quantities for just two servings. Very nice but overall I found the mixture a bit sloppy. I made it again today, just for the two of us but I added a tablespoon of tomato purée just after the chopped tomatoes. This was much better as the mixture held together and made it look more presentable. Makes a nice change from chilli con carne and the chick peas are cheaper per can than kidney beans!

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