Chili Marrakech

Steps to make

1. 1

   Toast cumin seeds

   1 min
   

   In a large non-stick wok or pan, toast 1½ tablespoons of cumin seeds for a few seconds and set aside.

2. 2

   Cook onions

   5 min
   

   In the same pan, heat 1 tablespoon of oil and add 3 onions that have been thinly sliced. Cook for about 5 minutes.

4. 3

   Add mince, ginger and garlic

   5 min
   

   Add 1200 grams of ground lamb mince, 2 tablespoons of finely chopped ginger and 4 cloves of finely chopped garlic. Cook, while crumbling the meat apart, until no longer pink. Drain any excess fat and liquid from the pan, as needed.

5. 4

   Add remaining ingredients

   2 min
   

   Add 2 cans of chopped tomatoes, the toasted cumin seeds, 1 tablespoon of paprika, 1 tablespoon of ground cinnamon, 1½ tablespoon of ground coriander, 3 tablespoons of harissa, 3 red peppers that have been cut into chunks, 2 cans of drained chickpeas, three-quarters of the chopped, fresh cilantro leaves and 500 ml of stock. Stir everything to combine

6. 5

   Cook

   40 min
   

   Cover the pan with a lid and cook for about 40 minutes, stirring a few times, until the sauce has thickened.

7. 6

   Serve

   

   Cool a little before topping with remaining fresh cilantro leaves and serve! Enjoy!