Moroccan Pork Mince Recipes

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MOROCCAN PORK MINCE



Moroccan Pork Mince image

Make and share this Moroccan Pork Mince recipe from Food.com.

Provided by Kiwi Kathy

Categories     Pork

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

500 g pork mince, trim pork
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon cinnamon
1 onion, chopped
1 carrot, sliced into thin strips
1 green pepper, deseeded and sliced
1 (410 g) can tomatoes, crushed, keep juice

Steps:

  • Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
  • Add the onion, carrot, green pepper and tomatoes with juice.
  • Stir until boiling, lower heat and simmer for about 10 minutes.
  • Serve with couscous and a salad.

Nutrition Facts : Calories 377.7, Fat 27.1, SaturatedFat 9.9, Cholesterol 90.2, Sodium 89.2, Carbohydrate 10.8, Fiber 3.3, Sugar 5.4, Protein 23

FRAGRANT MOROCCAN SPICED MINCE WITH COUSCOUS



Fragrant Moroccan Spiced Mince With Couscous image

This was inspired from some gourmet sausages at my favourite butchers that has won many awards (Moroccan Lamb and Raisin Sausages). I also used some of the spice mix from #63885 as a base. I love the flavours!!! Then I add all of the vegetables too, a bit like a chow mein, I guess. It freezes well too and great that it's an all in one recipe.

Provided by Delicious Bits

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

1/4 teaspoon nutmeg, grated
1 pinch clove
2 teaspoons cracked black pepper
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 pinch cayenne or 1 pinch paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon curry powder (garam masala is good)
1 teaspoon salt
2 garlic cloves, crushed
1 teaspoon gingerroot, grated
1/2 cup orange juice (or 1-2 oranges juiced)
1/2 cup raisins
1/2 cup couscous
1/4 cup boiling water (or more)
1 onion, finely chopped
500 g minced chicken or 500 g ground lamb
2 carrots, grated
1/8 cabbage, finely shredded
1 red capsicum, finely diced (pepper)
1/4 cup slivered almonds (lightly toasted, or substitute with crushed nuts)
1/4 cup pine nuts (lightly toasted)
1 tablespoon oil

Steps:

  • Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
  • Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
  • Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
  • Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
  • Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
  • Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
  • Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
  • Add nuts, cous cous and raisins and mix through.
  • Serve.

Nutrition Facts : Calories 552, Fat 25.9, SaturatedFat 6.4, Cholesterol 81.2, Sodium 699.7, Carbohydrate 49.6, Fiber 7.2, Sugar 18.8, Protein 32.9

GRILLED MOROCCAN SPICED PORK TENDERLOIN



Grilled Moroccan Spiced Pork Tenderloin image

Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.

Provided by Grace Parisi

Categories     Pork     Grill     Grill/Barbecue     Coriander     Cumin

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chile powder, preferably ancho
2 tablespoons light brown sugar
1 1/2 teaspoons Kosher salt (Diamond crystal)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground caraway
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
Grilled naan, grilled haloumi and plain yogurt for serving

Steps:

  • In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
  • Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

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