CHILLI MARRAKECH
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
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 357 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
CHILLI MARRAKECH
This spicy dish is aromatic and delicious. Easily doubled and frozen for a weeks dishes
Provided by Recipe Trolley
Categories Breakfast
Yield 4
Number Of Ingredients 15
Steps:
- In your largest non-stick wok or pan heat to a medium heat. Add the oil to the pan and fry the onions and cumin for 5 mins until starting to colour. Now add the mince, ginger and garlic. Cook by 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, remaining spices and harissa. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 45 mins, stirring occasionally, until the sauce is slightly thickened. Now stir in the remaining chopped coriander. Can be served or frozen at this point.
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