If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite – it uses lean lamb mince but beef also works
Prep:30 mins
Serves 10
1 ½ tbsp cumin seed1 tbsp olive oil3 onions, halved and thinly sliced3 x 400g packs lean lamb mince2 tbsp finely chopped ginger4 garlic cloves, finely chopped2 x 400g cans chopped tomatoes1 tbsp paprika1 tbsp ground cinnamon1 ½ tbsp ground coriander3 tbsp harissa3 red peppers, deseeded and cut into large chunks2 x 400g cans chickpeas, drained2 x 20g packs coriander, most chopped, a few leaves left whole to serve500ml beef or lamb stock, made with 2 cubes
STEP 1Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.STEP 2Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.STEP 3Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.
