Chilli Marrakech

Chilli Marrakech

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(33 ratings)

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

Easy

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

  • Freezable

Nutrition: per serving

  • kcal357
  • fat19g
  • saturates8g
  • carbs17g
  • sugars7g
  • fibre5g
  • protein28g
  • salt1.2g
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Ingredients

  • 1½ tbsp cumin seed
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 onion, halved and thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 x 400g packs lean lamb mince
  • 2 tbsp finely chopped ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp ground cinnamon
  • 1½ tbsp ground coriander
  • 3 tbsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 red pepper, 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

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.

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Comments, questions and tips

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Comments (31)

amy_natalia's picture
5

Love love this recipe. We have just finished it and will certainly be doing it again... I couldn't get Harrissa Paste for this recipe so just left that step out, which was good for the kids and then after added some chilli powder to ours, which was beautiful. Both us and the kids loved it.

puffpuffsurrey's picture

I cooked it uncovered as i found the quantity of stock made too much liquid, I also cooked it for quite a bit longer than 40 minutes so I will perhaps cut down on the stock next time. It tastes great and makes a really good alternative to chilli con carne.

mariabudgen's picture

Found this recipe when leafing through old GF mags before throwing them away and very glad I rescued it - a lovely alternative to a beef chilli con carne and quite a healthy one. I halved the quantities as this recipe is party-sized. Agree with others that it can be a bit watery but just gave it longer simmering time. Will make again. Nice served with couscous too, as a change from rice. Won't let me rate it but 5 stars from me.

bubli's picture
5

An instant family hit - like someone already commented before, even a teenager that usually rejects everything chickpeas cleaned his plate. I used mix of lamb and beef mince, bit less of harissa (b/c of my 1y old) and served with the choice of rice and couscous + some extra harissa for those who like it hot. Will definitely make again.

stevemaskery's picture
5

I've just cooked something very similar to this. I live on my own, so a recipe for 10 is not what I really want, but it sounded so delicious, so I made a scaled down version. I tried to make a 1/3 job.

Absolutely delicious. I did end up adding a bit more harissa and I had no coriander leaf so used mint, but otherwise the same. Oh, I threw in a few pine nuts. I served it with cous-cous. Should have tried the cinnamon, I'll do that next time.

I have a nice warm glow in my mouth right now, just what I wanted on a cold January evening. There are another three generous portions left in the pan.

tammyhaq89's picture
5

This was really easy to make and really tasty! Served mine with cous cous seasoned with a couple of knobs of butter and some cinnamon!

rachi09's picture
5

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

Mhodge94's picture
5

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.

suzymmorton's picture
4

A good solid chilli recipe.

readswede's picture
5

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
5

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

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Tips (2)

hanszinderfaan's picture
5

Made this again today scaled down ingredients to one third. Found it a little disappointing and lacking taste. It was made in a tagine and left cooking for one hour and served with couscous. Next time I think I will add a chilli or two, after all it is a Chilli Marrakech.

jmordal1's picture
2.5

Don't use 2 stock cubes! Two is too much. I used only 1 and it was more than enough. I did add more harissa, though.

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