Correct me if I’m wrong, but this Chili Marrakech, Moroccan inspired lamb is definitely going to quickly become a top favorite dinner recipe.
I prefer using lamb because it enhances the flavors and follows a traditional Moroccan theme. The sauce is mouth-wateringly good and made from a combination of onions, fresh ginger, garlic, chopped tomatoes, paprika, cinnamon, ground coriander and spicy harissa. I also add chickpeas and red peppers for depth and texture and top with fresh cilantro for the finishing touch.
To make Chili Marrakech, you will need the following ingredients:
In a large non-stick wok or pan, toast 1½ tablespoons of cumin seeds for a few seconds and set aside.
In the same pan, heat 1 tablespoon of oil and add 3 onions that have been thinly sliced. Cook for about 5 minutes.
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.
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
Cover the pan with a lid and cook for about 40 minutes, stirring a few times, until the sauce has thickened.
Cool a little before topping with remaining fresh cilantro leaves and serve! Enjoy!
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Well done! Approved!
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