Chilli Marrakech
By Sara Buenfeld
Cooking time
Prep: 30 mins Cook 1 hr (plus heating from frozen)Skill level
EasyServings
Serves 10If 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 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
- 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.
- 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.
- 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, questions and tips
Comments
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.
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.
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!