Vaguely Moroccan Mince

I got some mince and then didn’t know what to do with it. This is why one should stick to one’s shopping list when one doesn’t have a freezer. Searched BBC Good Food, came up with “moroccan spiced mince with couscous” then ignored the recipe and completely did my own thing. Mainly because the BBC recipe used Quorn. Which I don’t think should even be legal.

So, the following was the result of the spices and vegetables I happened to have around; play about with it! It’s actually quite tricky to make mince look incredibly appetising from a photography point of view; you’ll have to believe that it’s very yummy.

(serves about 4, depending on how many vegetables you add)

500g mince

3 medium onions, chopped

1 capful dried mint

1 tsp cinnamon

1 capful cumin

1 capful garam masala

1/2 tsp paprika

Glug of lemon juice

Swirl of honey

Half a small pot vegetable stock (I think about 600ml)

1 tomato, chopped

3 carrots, chopped

Generous handful of raisins

  1. Cook the mince and onions in a pot over a medium to hot heat (top tip: doing the onions with the mince removes the need for oil) until the mince is grey all over (why call it ‘brown’? It’s clearly not.)
  2. Add the spices and stir to coat
  3. Add all the other ingredients
  4. Bring to the boil then simmer, uncovered, for 20 minutes or so.
  5. Serve with rice, couscous, potatoes…

2 thoughts on “Vaguely Moroccan Mince

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