Source: Chilli Marrakech
Chilli Marrakech
Servings 5 people
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp olive oil
- 2 onions thinly sliced
- 500 g lamb mince
- 4 cm ginger finely chopped
- 4 garlic cloves finely chopped
- 400 g chopped tomatoes
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tbsp ground coriander
- 100 g harissa
- 2 red peppers cut into chunks
- 400 g chickpeas can
- 20 g coriander chopped
- 250 ml beef stock
- 4 red chillies chopped
Instructions
-
Heat a large heavy bottomed pan and dry fry the cumin seeds for 30 seconds then remove and set aside.
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Add the oil to the pan and fry the onions for 5 minutes until starting to colour. Add the ginger, garlic and chillies and fry for 2 minutes then add the mince and cook until no longer pink.
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Stir in the toasted cumin seeds, tomatoes and spices and cook on a low heat for an hour until most of the liquid has evaporated.
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Add the pepper, chickpeas and three quarters of the fresh coriander and cook for a further 30 minutes. Serve sprinkled with the remaining fresh coriander.
