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Chilli Marrakesh

01 October 2013


  • 1 1/2 tbsp cumin seeds
  • 1 tbsp olive oil
  • 3 onions, halved and thinly sliced
  • 3 x 400g packs of lean lamb mince or beef works well
  • 2 tbsp finely chopped ginger
  • 4 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp each paprika and ground cinnamon
  • 1 1/2 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/18floz lamb or beef stock made with 2 cubes


  1. Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few seconds. 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 the 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.
  4. Serve with couscous or basmati rice and sprinkle with chopped coriander.

PER SERVING 357 Kcals, protein 28g, carbs 17g, fat 19g, sat fat 8g, fibre 5g, sugar 7g, salt 1.2g

Posted: 01/10/2013 14:10:43 by

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