Chilli marrakech
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- / Main Course
- / Moroccan
- / Serves 4
- / Prep in 30 mins
- / Cook in 45 mins
Ingredients
- ½ tbsp paprika
- ½ tbsp ground cinnamon
- 450g lamb or turkey mince
- 1 tbsp harissa
- 200ml chicken or lamb stock
- 2 garlic cloves, finely chopped
- ½ tbsp finely chopped ginger
- 1 onion,halved and thinly sliced
- 400g can chickpeas, drained
- 2 x 400g cans chopped tomatoes
- ½ tbsp ground cumin
- ½ tbsp ground coriander
Method
- 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.
- Stir in the tomatoes, spices and harissa – add more spice if you like an extra kick. Add the chickpeas and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat.
- Serve with couscous or rice.