This rich and luscious beef mince is packed with carrots, onions, chickpeas, garlic, and red wine. It is finished off with fresh coriander and a crispy poppadom to scoop up all the yumminess. A perfect bowl of warm deliciousness to have in your hands on a cold winter’s night!
One-pot Moroccan Beef
One-pot Moroccan Beef
with dried apricots & coriander
Hands on Time: 40 - 50 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Carrot
- Chickpeas
- Cornflour
- Dried Apricots
- Fresh Coriander
- Garlic Clove/s
- Garlic Cloves
- NOMU Moroccan Rub
- Onion
- Onions
- Poppadom/s
- Poppadoms
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
STEW, THAT WAS CLOSE!
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the Carrot until softening, 4-5 minutes (shifting occasionally). Add mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the Chickpeas, and the garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes.
POPPADOM PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Carefully remove from the pan on completion and allow to drain on some paper towel. Alternatively, heat the Poppadom/s in the microwave until crispy, 20-30 seconds.
THE FINALE
In a bowl, combine the Cornflour with 10ml [20ml]|#7DA0D7 of water. When the mince has 2-3 minutes remaining, add the cornflour slurry, ½ the apricots, ½ the coriander and some seasoning.
THE MAIN EVENT
Plate up the saucy mince and sprinkle over the remaining coriander and apricots. Side with the crispy Poppadom/s for dunking. Well done, Chef!
STEW, THAT WAS CLOSE!
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the Carrot until softening, 4-5 minutes (shifting occasionally). Add mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the Chickpeas, and the garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes.
POPPADOM PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Carefully remove from the pan on completion and allow to drain on some paper towel. Alternatively, heat the Poppadom/s in the microwave until crispy, 20-30 seconds.
THE FINALE
In a bowl, combine the Cornflour with 10ml [20ml]|#7DA0D7 of water. When the mince has 2-3 minutes remaining, add the cornflour slurry, ½ the apricots, ½ the coriander and some seasoning.
THE MAIN EVENT
Plate up the saucy mince and sprinkle over the remaining coriander and apricots. Side with the crispy Poppadom/s for dunking. Well done, Chef!
STEW, THAT WAS CLOSE!
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the Carrot until softening, 4-5 minutes (shifting occasionally). Add mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the Chickpeas, and the garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes.
POPPADOM PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel. Alternatively, heat the Poppadoms in the microwave until crispy, 20-30 seconds.
THE FINALE
In a bowl, combine the Cornflour with 30ml [40ml]|#7DA0D7 of water. When the mince has 2-3 minutes remaining, add the cornflour slurry, ½ the apricots, ½ the coriander and some seasoning.
THE MAIN EVENT
Plate up the saucy mince and sprinkle over the remaining coriander and apricots. Side with the crispy Poppadoms for dunking. Well done, Chef!
STEW, THAT WAS CLOSE!
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the Carrot until softening, 4-5 minutes (shifting occasionally). Add mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the Chickpeas, and the garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 300ml [400ml]|#7DA0D7 of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes.
POPPADOM PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel. Alternatively, heat the Poppadoms in the microwave until crispy, 20-30 seconds.
THE FINALE
In a bowl, combine the Cornflour with 30ml [40ml]|#7DA0D7 of water. When the mince has 2-3 minutes remaining, add the cornflour slurry, ½ the apricots, ½ the coriander and some seasoning.
THE MAIN EVENT
Plate up the saucy mince and sprinkle over the remaining coriander and apricots. Side with the crispy Poppadoms for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for One-pot Moroccan Beef?
The preparation time for One-pot Moroccan Beef with dried apricots & coriander is between 40 and 50 minutes.
What is the total time required to make One-pot Moroccan Beef with dried apricots & coriander?
The total time required to make One-pot Moroccan Beef with dried apricots & coriander is between 45 and 55 minutes.
How many servings does One-pot Moroccan Beef provide?
4 servings
What are the main ingredients in One-pot Moroccan Beef?
Beef, Beef Mince, Carrot, Chickpeas, Cornflour, Dried Apricots, Fresh Coriander, Garlic Clove/s, Garlic Cloves, NOMU Moroccan Rub, Onion, Onions, Poppadom/s, Poppadoms, Red Wine, Tomato Passata
What is the nutritional information of One-pot Moroccan Beef?
Calories: 776, Carbs: 73 grams, Fat: grams, Protein: 39.8 grams, Sugar: 30.9 grams, Salt: 817 grams
How do I prepare One-pot Moroccan Beef?
POPPADOM PARTY: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Carefully remove from the pan on completion and allow to drain on some paper towel. Alternatively, heat the poppadom/s in the microwave until crispy, 20-30 seconds. THE FINALE: In a bowl, combine the cornflour with 10ml [20ml]|#7DA0D7 of water. When the mince has 2-3 minutes remaining, add the cornflour slurry, ½ the apricots, ½ the coriander and some seasoning. STEW, THAT WAS CLOSE!: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the carrot until softening, 4-5 minutes (shifting occasionally). Add mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the chickpeas, and the garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 100ml [200ml]|#7DA0D7 of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes. THE MAIN EVENT: Plate up the saucy mince and sprinkle over the remaining coriander and apricots. Side with the crispy poppadom/s for dunking. Well done, Chef!
What should be prepared from my kitchen to make One-pot Moroccan Beef?
Beef, Beef Mince, Carrot, Chickpeas, Cornflour, Dried Apricots, Fresh Coriander, Garlic Clove/s, Garlic Cloves, NOMU Moroccan Rub, Onion, Onions, Poppadom/s, Poppadoms, Red Wine, Tomato Passata
How many calories does One-pot Moroccan Beef have?
776 calories
How much fat content does One-pot Moroccan Beef have?
grams
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