Prep 10 mins
Cook 20 mins
Hign in protein, low in fat and absolutely delicious. From Jan/Feb 2010 "In my Kitchen".
- 500 g pork mince, trim pork
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 onion, chopped
- 1 carrot, sliced into thin strips
- 1 green pepper, deseeded and sliced
- 1 (410 g) can tomatoes, crushed, keep juice
- Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
- Add the onion, carrot, green pepper and tomatoes with juice.
- Stir until boiling, lower heat and simmer for about 10 minutes.
- Serve with couscous and a salad.
This was lovely. I added some finely chopped celery, mushrooms and a bit of cayenne pepper to give it a kick. I don't think the "lecture" on The Islamic diet was strictly necessary from some of the reviewers; aren't we here to celebrate experimentation with flavours and the fusion of cuisines? The spices were lovely. Very cheap meal and my 8 year old step son said it was one of his favourite meals.
I rather liked this. I used 400g pork mince because that's what I had. I used mixed peppers from the freezer and I added some ready to eat apricots, sliced. I also added a little squeeze of garlic purée. Also, I cooked it a bit longer than stated.<br/>As someone indicated, the end result had something lacking so then I added a bit of salt, some marigold vegetable bouillon (low sodium) and a squeeze of tomato purée.<br/>I know I wasn't being authentic but the whole thing isn't 'authentic', just tasty!<br/>It made six of my sized portions and will be a great quick meal when I get in from work tired and peckish. I will definitely make this again.
This is a very good & quick recipe. I stuffed the cooked mixture into aubergines and put into the oven. <br/><br/>Just a quick note to the "clever" people commenting on how there would be no pork in Morocco; what makes this recipe Moroccan isn't the meat, rather the spices used, all of which are very common in North African cooking. I'm pretty sure the author of the recipe is aware of dietary regulations of Islam