Chilli Marrakech


1.5 tablespoons ground cumin

1 tablespoon olive oil

3 onions, thinly sliced

1.2kg lamb or beef mince

2 tablespoons finely chopped ginger

4 finely chopped garlic cloves

2 x 400g cans chopped tomatoes

1 tablespoon paprika

1 tablespoon ground cinnamon

1.5 tablespoons ground coriander

4 tablespoons harissa

3 red peppers, chopped into chunks

2 x 400g cans of chickpeas

40g chopped fresh coriander

500ml beef or lamb stock


1. Add the oil to a large saucepan or casserole pan and fry the onions for a few minutes until they start to colour.

2. Add the mince, ginger and garlic and cook until the mince is no longer pink.

3. Stir in the tomatoes, cumin, paprika, cinnamon, harissa, peppers, chickpeas, stock and three quarters of the coriander. Cover and cook for 40 minutes until the sauce thickens slightly.

4. Remove from the heat, stir in the remaining coriander and serve