Moroccan Savoury Mince

I have seen this recipe on a few forums and it has been recommended by several people now so I thought it's about time I gave it a go. This is another recipe from the Symply To Good To Be True Cookbooks.

We love experimenting with flavours, especially different herbs and spices and as this recipe called for Moroccan seasoning, fresh mint, lemon and apples I have to admit to being very intrigued. We had Lamb Tagine recently, which also used Moroccan seasoning and was nice but thinking back could have done with some more flavourings.

The recipe actually listed lean lamb mince, but I used beef as I didn't have lamb however you could use beef as I have, chicken or pork as long as it was lean of course.

Did I mention that this is another quick and easy recipe.... all cooked and served in under 30 minutes is always a blessing. The aroma while it was cooking filled the house and told us that this was going to taste wonderful and it did. The kids had seconds and thirds so it cannot have been that bad at all!

Moroccan Savoury Mince

(recipe source Symply To Good To Be True #4)

Serves: 4

Points per serve: 5

cooking spray

500g lean lamb mince

1 teaspoon crushed garlic

2 teaspoons Moroccan seasoning

1 teaspoon cinnamon

1 x 415g can chopped tomatoes

2 teaspoons chicken stock powder

1 tablespoon tomato paste

1/4 cup lemon juice

1 teaspoon grated fresh lemon rind

1 x 400g can chickpeas, drained

1 cup apple, peeled and diced

3 tablespoons fresh mint, chopped

1/2 cup water

1/8 teaspoon chilli powder, optional

Coat a large non-stick saucepan with cooking spray and cook minced until browned and cooked through. Drain liquid from mince.

Add garlic, Moroccan seasoning and cinnamon, stirring to combine, cook for 2 - 3 minutes or until fragrant. Add all remaining ingredients to the pot, stir well and bring to the boil. Once boiled, reduce heat and simmer for 10 minutes.

(click here for a printable version of this recipe)