Source: Chilli Marrakech

Chilli Marrakech

Course Main Dish
Cuisine Moroccan
Keyword Chilli, Lamb
Servings 5 people


  • 1 tbsp cumin seeds
  • 1 tbsp olive oil
  • 2 onions thinly sliced
  • 500 g lamb mince
  • 4 cm ginger finely chopped
  • 4 cloves garlic finely chopped
  • 400 g chopped tomatoes 1 tin
  • 1 tsp paprika sweet
  • 1 tsp paprika smoked
  • 1 tsp ground cinnamon
  • 1 tbsp ground coriander
  • 100 g harissa
  • 2 red peppers cut into chunks
  • 400 g chickpeas 1 tin
  • 250 ml beef stock
  • 4 red chillies chopped


  • Heat a large heavy bottomed pan and dry fry the cumin seeds for 30 seconds then remove and set aside.
  • 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.
  • 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.
  • 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.

Categories: Dinner


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