Moroccan Mince
This Moroccan Mince dish is packed full of sweet spices, vegetables and pulses. Recipe is taken from Just For One or Two Cookbook.
Ingredients
Olive oil 1 tbsp
Onion 1 small, peeled and chopped
Minced beef or lamb 250g (9oz)
Carrots 110g (4oz), peeled and diced
Parsnips 110g (4oz), peeled and diced
Garlic 1 clove, peeled and crushed
Green lentils 50g (2oz), rinsed and drained
Chickpeas 210g can, drained
Chopped tomatoes 200g can
Tomato purée 1 tbsp
Ground turmeric ½ tsp
Ground ginger 1 tsp
Ground cinnamon 1 tsp
Ground coriander 2 tsp
Chicken stock 450ml (¾ pint)
Raisins 50g (2oz)
Salt and freshly ground black pepper
Couscous to serve (optional)
Instructions
1
Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large saucepan or wok and fry the onion with the mince, stirring for 5-8 minutes, until the mince is evenly browned.
2
Add the carrots and parsnips to the mince with the garlic and fry for 2–3 minutes, stirring. Then stir in the lentils, chickpeas, tomatoes, tomato purée, spices and stock.
3
Finally, stir the raisins into the mince and season to taste. Bring to the boil and transfer to a large casserole dish. Cover and cook in the oven for 1¼ hours.
4
To serve now: Spoon portions into warmed bowls and serve with couscous if liked.
5
To freeze: Allow to cool completely. Spoon into polybags. Seal, label and freeze. Use within 4 months.
6
To serve from the freezer: Take out as many portions as required and put into a bowl, still in their bags. Defrost overnight in the fridge. Then pour into a saucepan, cover and bring slowly to the boil (you may need to add a little boiling water). Continue to cook, stirring, until piping hot.
