- 1½ tbsp Cumin seeds
- 1 tbsp Olive oil
- 3 Onionhalved and thinly sliced
- 3 x 400 g packs Ground lamblean
- 2 tbsp Gingerfinely chopped
- 4 cloves Garlicfinely chopped
- 2 x 400 g Can chopped tomatoes
- 1 tbsp Ground paprika
- 1 tbsp Cinnamonground
- 1½ tbsp Ground coriander
- 3 tbsp Rose Harissa
- 3 Red pepperdeseeded and cut into large chunks
- 2 x 400 g cans Chickpeasdrained
- 2 x 20 g packs Coriandermost chopped, a few leaves left whole to serve
- 500 ml Beef stockor lamb stock, made with 2 cubes
Chili Marrakech
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:
Steps to make Chili Marrakech
1 | Toast cumin seeds | 1 |
2 | Cook onions | 5 |
3 | Add mince, ginger and garlic | 5 |
4 | Add remaining ingredients | 2 |
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 | ||
5 | Cook | 40 |
6 | Serve | |
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