Moroccan chili

Prep: 30 mins
Cook: 60 mins
Moroccan chili
If you love spicy, aromatic dishes and don’t want any fuss, this dish is for you. 

1½ tbsp cumin seeds

1 tbsp olive oil

3 onions, halved and thinly sliced

3 x 400g packs lean lamb mince

2 tbsp finely chopped ginger

4 garlic cloves, finely chopped

2 x 400g tins chopped tomatoes

1 tbsp paprika

1 tbsp ground cinnamon

1½ 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 beef or lamb stock, made with 2 cubes

Bread of choice, to serve (optional)

In a large non-stick pan, over a medium heat tip in the cumin seeds and toast for a few seconds then remove and set aside the seeds.

Add the oil and fry the onions for 5 minutes until it starts to go golden.  

Add the lamb mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until browned. Drain any excess liquid or fat from the pan.

Stir in the tomatoes, toasted cumin seeds, remaining spices and harissa.

Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock.

Cover and cook for 40 minutes, stirring occasionally, until the sauce is slightly thickened.

Taste and season if necessary adding in more spices if you require. Remove from the heat.

Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.

Pack into freezer containers and freeze.

To serve, remove from the freezer and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander and serve with bread if desired.


Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Entertaining, Batch Cooking


Level of Difficulty

Use within 3 months of freezing.

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