Chilli Marrakech with Lime & Chilli Yoghurt
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 600 g minced lamb
  • 1 onion, chopped finely
  • 1 clove garlic, chopped
  • 1 tsp fresh ginger, chopped finely
  • 1-2 tbsp Harissa paste (use less if you like less spicy heat)
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp paprika
  • 1 pinch chilli flakes (omit if you like less spicy heat)
  • 400 g tin chopped tomatoes
  • 1 long sweet red pepper, de-seeded and cut into chunks
  • 400 g tin chick peas, drained (and washed, if in brine)
  • 150 ml lamb stock made using 1 stock cube or 1 tsp powder (I used Essential Cuisine lamb stock powder)
  • sea salt & freshly ground black pepper
  • 15 g fresh coriander, chopped.

Instructions

Comments

Log in or Register to write a comment.