I am a huge fan of moroccan dishes; the earthy spices used provide so many warming flavours and really enhance any meal. This mince recipe is such an easy mid-week dish that will definitely tantalise your tastebuds.
With winter approaching in Australia, this would be great served over some cooked quinoa or served with some fresh spelt/gluten free pita bread to scoop up all the delicious flavours.
Moroccan mince with vegetables topped with hummus
- 100g organic beef mince
- 1 tsp allspice
- 1 tsp cumin
- 1 tsp paprika
- 2 TBSP coconut oil
- 1/2 brown onion, finely diced
- 2 mushrooms, sliced
- 1/4 large eggplant, washed and diced
- 1/2 zucchini, washed and diced
- 1/2 cup spinach leaves, washed
- 1 TBSP homemade hummus or store-bought gluten free version
- Pine nuts for serving
- Salt and pepper
- In a medium-sized frypan over medium heat place 1 TBSP coconut oil and onion. Cook for 1 minute then add mince. Cook for 5 minutes then add all the spices, salt and pepper. Remove from pan and set aside covered.
- In the same pan over medium heat place the other TBSP coconut oil, mushrooms, eggplant and zucchini. Cook for 5 minutes, or until soft. Add the mince mixture and spinach leaves. Cook until spinach has just wilted.
- Serve with a dollop of hommus, pine nuts and season with salt and pepper. Enjoy!
Do you enjoy cooking with Moroccan spices? If yes, which ones in particular?