CHILLI MARRAKECH with LIME & CHILLI YOGHURT (serves 4)
Ingredients :
600g minced lamb
1 onion, chopped finely
1 clove garlic, chopped
1 tsp fresh ginger, chopped finely
1-2 tbsp Harissa paste (use less if you like less spicy heat)
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground cinnamon
1 heaped tsp paprika
1 pinch chilli flakes (omit if you like less spicy heat)
400g tin chopped tomatoes
1 long sweet red pepper, de-seeded and cut into chunks
400g tin chick peas, drained (and washed, if in brine)
150ml lamb stock made using 1 stock cube or 1 tsp powder (I used Essential Cuisine lamb stock powder)
sea salt & freshly ground black pepper
15g fresh coriander, chopped.
For the yoghurt :
1 lime, zest and a little juice
a pinch of chopped fresh coriander
finely chopped red chilli, to taste
4-5 tbsp greek yoghurt
sea salt & freshly ground black pepper.
Method :
1. In a large saucepan, dry fry the lamb mince until the majority of the liquid has burned off and all the meat is brown. Spoon the meat out into a bowl using a slotted spoon, so that the fat drains out of the meat and back into the pan. Drain off all but 2 tbsp of the fat.
2. Add the onions and cook on a moderate heat until softened. Add the garlic and ginger, then cook for another minute or so.
3. Return the meat to the pan and stir through.
4. Add the Harissa paste and all the spices and stir thoroughly as it cooks, to make sure the paste is distributed evenly throughout the mixture.
5. Add the chopped tomatoes, red pepper, chick peas and stock. Again, stir through well to combine.
6. If you have used a low salt stock, taste to check for seasoning and add as necessary. Otherwise, add a pinch of sea salt and a good quantity of freshly ground black pepper to taste.
7. Add three quarters of the chopped coriander and bring to a simmer. Cook for around 30 minutes, or until the chilli reaches your preferred consistency.
8. While the chilli is cooking, make the Lime & chilli yoghurt by grating the zest of a lime into a bowl. Add a pinch of the remaining chopped coriander, the finely chopped red chilli (quantity depends on how spicy you like it - so be cautious when adding and taste before adding a little more), the juice of one third of the lime, the yoghurt and a tiny amount of sea salt & black pepper. Stir to combine and taste. Add more lime juice or more chilli, as you prefer.
9. Serve the chilli in warmed bowls with the remaining coriander sprinkled over, the Lime & Chilli yoghurt and warmed flatbreads.
