Chilli Marrakech

Chilli Marrakech

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(35 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

    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

    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

    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

    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

    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 (32)

sfowles's picture
5

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

melaniespiteri's picture
5

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
5

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
5

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
5

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
5

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

hanszinderfaan's picture
5

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
2

Is there no way to edit your own comment?

ekspansio's picture
2

Not keen on horse meat? Vegetarian? Use lentils instead of animal meat :-)

jemimalrf's picture
5

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
5

Delicious and went down a treat. Made as per recipe.

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