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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 15.0 g
  • Cholesterol: 0.4 mg
  • Sodium: 135.4 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 22.1 g

View full nutritional breakdown of Spicy Moroccan Mince calories by ingredient
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Spicy Moroccan Mince

Submitted by: FLOWERDALEJEWEL

Introduction

This is extremely tasty. If you can't find Moroccan Seasoning use 1 1/2 tsp each of dried cumin, coriander and 1 tsp each cinnamon, ginger, allspice, black pepper and ground cloves. Vary the amounts according to what you like. This is extremely tasty. If you can't find Moroccan Seasoning use 1 1/2 tsp each of dried cumin, coriander and 1 tsp each cinnamon, ginger, allspice, black pepper and ground cloves. Vary the amounts according to what you like.
Number of Servings: 4

Ingredients

    17 1/2 oz (500g) Lamb mince (lean)
    2 Tblsp Pine Nuts, toasted
    1/4 cup Black Currants or Sultanas
    1 medium Onions, raw, finely diced
    2 cups Zucchini, finely diced
    2 cloves Garlic, crushed
    1 medium Italian Tomatoes, finely diced
    2 Tblspn Lemon Juice
    2 Tblspn Moroccon Seasoning
    2 Tblspn Parsley, fresh, chopped
    1/4 cup Chicken Broth
    2 Tsp Olive Oil

Tips

This nice served over some brown rice or couscous. Rice/couscous not included in the calculations. You can use any mince you wish, if you want it vegetarian either use soy pieces or Quorn, or add other vegetables such as pumpkin or sweet potato etc


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Directions

Heat skillet, pour in oil and saute the onion, garlic and zuchini until soft, remove. Add lamb mince to the skillet and brown, breaking up the mince into small pieces, add back in the onion mixture with the tomato, seasoning and the currants. Cook for @ 5 minutes. Add the chicken broth/stock, lemon juice, parsley and pine nuts and serve


Serving Size: Makes approximately 4 1 & 1/2 cup serves






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This sounds lovely and easy! Yum! Can't wait to try it! Thank you so much!! - 2/2/12

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