Moroccan Spiced Mince
Makes 8 cups
2 teaspoons olive oil
1 brown onion, diced
2 garlic cloves, crushed
500g lean lamb or beef mince
2 – 3 teaspoons Moroccan seasoning
1 tomato, diced
1 carrot, sliced into strips using a potato peeler
2 stalks celery, strings removed, thinly sliced or diced
1 zucchini, grated
400g can chickpeas, drained
¼ cup currants
3 tablespoons lemon juice
½ cup salt reduced chicken stock
2 tablespoons pine nuts, toasted
2 tablespoons fresh flat leaf parsley, chopped
4 tablespoons natural yoghurt, to serve
Pita bread, to serve (optional)
Heat oil in a frying pan over medium heat. Add onion and garlic and cook for 3 to 4 minutes or until softened. Increase heat and add mince. Cook, stirring to break up mince, until browned. Add Moroccan seasoning and cook, stirring, for a minute or until fragrant. Add tomato, carrot, celery, zucchini, currants, lemon juice and stock. Bring to the boil. Reduce heat to low and simmer for 10
minutes or until thickened. Stir through the chickpeas, pine nuts and parsley. Serve garnished with parsley and 1 tablespoon of natural yoghurt. Serve with flatbread if desired.
Nutrition information, per cup (without bread): kilojoules 1070, calories 254, protein 22g, fat 11g, saturated fat 3g, carbohydrate 15.5g, fibre 4g.
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