Chilli Marrakech

Chilli Marrakech

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

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


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 onions, halved and thinly sliced



    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



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

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



    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



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

  • 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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tammyhaq89's picture
12th Sep, 2014
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!
26th Aug, 2014
Lovely would have again, only amendment I made was adding some ras el hanout.
13th May, 2014
Delicious! Even my very fussy sister cleared her plate. Halved the quantities and it served 6 with large portion sizes.
12th May, 2014
a bit watery but tasted nice
2nd Feb, 2014
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!
12th Jan, 2014
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!!
2nd Jan, 2014
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.
16th Dec, 2013
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!
11th Dec, 2013
enjoyed, added more stock cubes, paprika and harissa paste for more flavour
27th Oct, 2013
Really great recipe, very tasty. I served with rice and flatbread. Will definitely make again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.