Chilli Marrakech

Chilli Marrakech

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(65 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
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  • 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 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.

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Comments, questions and tips

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30th Jul, 2019
Fantastic recipe and a change from the usual chilli. I made this with minced beef, only because I was looking for inspiration to use some beef I had bought and came across this recipe. I scaled the ingredients down for a 500g pack by basically halving everything and it worked great. I did use a lot more harissa though! I agree that all of the stock isn't required and that it took a bit longer to cook to make sure the onion and pepper were cooked through. Other than that........ perfect!
15th Oct, 2018
Love this recipe! It was an instant family favourite the first time I made it and now it's a party favourite, too.
Jaya Patel's picture
Jaya Patel
15th Jul, 2018
Loved this recipe- Had friends over for a quick meal and it went down really well. Followed the recipe and then froze half of it. First half still managed to do 6 portions! Accidentally used butter beans in one half- picked up the wrong tin at aldi (I'm an idiot) but surprisingly worked well. Made with beef mince instead of lamb mince as lamb was too expensive for quantities needed but hope to make again with lamb at some point. Excited to defrost the other half and try the proper recipe with chickpeas at some point :)
21st Mar, 2017
This is a great recipie which has become one of my regulars. It works really well with lamb mince but it also good with beef. I often add extra harissa. I don't put all the stock in at once, just see how runny it is then decide if it needs it all. Keeps well in the freezer and with a naan bread is a quick emergency mid week meal!
5th Mar, 2017
This is a nice, easy, tasty recipe. I found it a little bitter and lacking in some way, so added a couple of heap dessert spoons of apricot jam which lifted it perfectly. It went down a treat with adults and children.
23rd Nov, 2016
I found this a great alternative to traditional chilli, very easy to make and very tasty. I added extra Harissa and cooked for about 30 mins longer.
28th Oct, 2016
Very tasty! I felt there was enough liquid without adding stock but I did include 2 stock cubes. I also added a few more spoonfuls of harissa as it was quite mild in flavour.
katycooks's picture
14th Aug, 2016
I loved this. (I didn't give it a 5 star rating only because I "tinkered" with the recipe so it wouldn't be a fair judgement on the original recipe.) A North African take on a Mexican dish. Loved the different taste you get with lamb mince instead of beef and the Harissa and cinnamon added to the "fusion". The changes I made to this really very simple and easy dish were: 1. I added some yellow pepper (for colour). 2. I increased the amount of Harissa quite substantially. 3. I used half smoked and half normal paprika. 4. I added some Cayenne to increase the "heat" (no kids to worry about) 5. I cooked the whole thing for a lot longer to let the flavours develop (and the liquid evaporate). 6. I added some dollops of sour cream along with the coriander garnish. Which sounds like quite a lot of changes, but I think the bulk and spirit of the original recipe was retained. Either way, it was delicious!
12th Mar, 2016
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.
4th Jan, 2016
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.


12th Nov, 2018
Should the harissa be in paste form or dry form?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. This recipe uses harissa paste.
17th Oct, 2016
Excellent recipe, and very freezable, too. The recipe as-is seems to come out rather more liquid than I'd like; I cook covered for a half-hour, then take the lid off and give it another 20-25 minutes to get a richer consistency. I also squeeze the juice of half a lemon in just after I've taken it off the heat and give it a final stir; seems to add a little something.
Hanszinderfaan's picture
2nd Feb, 2015
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.
18th Nov, 2014
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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