Chilli Marrakech

Chilli Marrakech

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(22 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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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!

ekspansio's picture
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Guess not

ekspansio's picture
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Is there no way to edit your own comment?

ekspansio's picture
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Not keen on horse meat? Vegetarian? Use lentils instead of animal meat :-)

jemimalrf's picture
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5 stars. Really delicious. Was eating it for days as it makes quite a large batch but didn't get bored of it.

jolaidlaw's picture
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Delicious and went down a treat. Made as per recipe.

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