Chili Marrakech

Spicy Moroccan Lamb
Spicy Moroccan Lamb
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Ingredients

Adjust Servings:
1½ tbsp Cumin seeds
1 tbsp Olive oil
3 Onion halved and thinly sliced
3 x 400 g packs Ground lamb lean
2 tbsp Ginger finely chopped
4 cloves Garlic finely chopped
2 x 400 g Can chopped tomatoes
1 tbsp Ground paprika
1 tbsp Cinnamon ground
1½ tbsp Ground coriander
3 tbsp Rose Harissa
3 Red pepper deseeded and cut into large chunks
2 x 400 g cans Chickpeas drained
2 x 20 g packs Coriander most chopped, a few leaves left whole to serve
500 ml Beef stock or lamb stock, made with 2 cubes

Nutritional information

357
calories
19g
fat
17g
carbohydrates
5.5g
protein
7g
sugar
5g
fiber
  • Dairy-Free Recipes
  • Gluten Free Recipes
  • Spicy Recipes
Cuisine:
    Ingredients

    Chili Marrakech

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    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:

    Ingridiens for Chili Marrakech

    Steps to make Chili Marrakech

    1

    Toast cumin seeds

    1

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

    2

    Cook onions

    5

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

    3

    Add mince, ginger and garlic

    5

    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.

    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

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

    6

    Serve

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

    Be a cooking master chef with our Chili Marrakech. Fancy dinners made easy is what we are all about! Let us know your thoughts on this recipe and reach out to us using our hashtag #cookmerecipes!

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

    Recipe Reviews

    Average Rating:
    (5.0)
    Total Reviews: 1
    Athina

    Well done! Approved!

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