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    You are in: Home / Recipes / Moroccan Pork Mince Recipe
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    Moroccan Pork Mince

    Moroccan Pork Mince. Photo by Lavender Lynn

    1/2 Photos of Moroccan Pork Mince

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kiwi Kathy's Note:

    Hign in protein, low in fat and absolutely delicious. From Jan/Feb 2010 "In my Kitchen".

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    Serves: 4


    Units: US | Metric


    1. 1
      Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
    2. 2
      Add the onion, carrot, green pepper and tomatoes with juice.
    3. 3
      Stir until boiling, lower heat and simmer for about 10 minutes.
    4. 4
      Serve with couscous and a salad.

    Ratings & Reviews:

    • on November 02, 2013


      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.

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    • on June 30, 2013


      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.

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    • on June 23, 2013


      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

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    Read All Reviews (7)


    Nutritional Facts for Moroccan Pork Mince

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.6
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 9.9 g
    Cholesterol 90.1 mg
    Sodium 89.2 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 3.3 g
    Sugars 5.4 g
    Protein 22.9 g

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