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Moroccan Mince

Moroccan Mince

This Moroccan Mince dish is packed full of sweet spices, vegetables and pulses. Recipe is taken from Just For One or Two cookbook.

Moroccan Mince


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)



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.

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