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Moroccan Mince
Rated 5.0 stars by 1 users
Category
mains, beef
Cuisine
Moroccan
Author:
Emily Davenport
Servings
4 servings
Prep Time
30 minutes
Calories
284
This Moroccan Mince dish is packed full of sweet spices, vegetables and pulses. Recipe is taken from Just For One or Two Cookbook.
Ingredients
- Olive oil 1 tbsp
- Onion 1 small, peeled and chopped
- Minced beef or lamb 250g (9oz)
- Carrots 110g (4oz), peeled and diced
- Parsnips 110g (4oz), peeled and diced
- Garlic 1 clove, peeled and crushed
- Green lentils 50g (2oz), rinsed and drained
- Chickpeas 210g can, drained
- Chopped tomatoes 200g can
-
Tomato purée 1 tbsp
-
Ground turmeric ½ tsp
- Ground ginger 1 tsp
- Ground cinnamon 1 tsp
- Ground coriander 2 tsp
-
Chicken stock 450ml (¾ pint)
- Raisins 50g (2oz)
- Salt and freshly ground black pepper
- Couscous to serve (optional)
Directions
Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large saucepan or wok and fry the onion with the mince, stirring for 5-8 minutes, until the mince is evenly browned
Add the carrots and parsnips to the mince with the garlic and fry for 2-3 minutes, stirring. Then stir in the lentils, chickpeas, tomatoes, tomato purée, spices and stock
Finally, stir the raisins into the mince and season to taste. Bring to the boil and transfer to a large casserole dish. Cover and cook in the oven for 1¼ hours
- To serve now: Spoon portions into warmed bowls and serve with couscous if liked
- To freeze: Allow to cool completely. Spoon into polybags. Seal, label and freeze. Use within 4 months
- To serve from the freezer: Take out as many portions as required and put into a bowl, still in their bags. Defrost overnight in the fridge. Then pour into a saucepan, cover and bring slowly to the boil (you may need to add a little boiling water). Continue to cook, stirring, until piping hot
Nutrition
Calories 284, Fat 10 grams, Saturated Fat 4 grams
