Moroccan Pork Mince Recipes
MOROCCAN PORK MINCE
Make and share this Moroccan Pork Mince recipe from Food.com.
Provided by Kiwi Kathy
Categories Pork
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
- Add the onion, carrot, green pepper and tomatoes with juice.
- Stir until boiling, lower heat and simmer for about 10 minutes.
- Serve with couscous and a salad.
Nutrition Facts : Calories 377.7, Fat 27.1, SaturatedFat 9.9, Cholesterol 90.2, Sodium 89.2, Carbohydrate 10.8, Fiber 3.3, Sugar 5.4, Protein 23
MOROCCAN SPICED MINCE WITH COUSCOUS
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
- Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
- Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium
MOROCCAN PORK CASSEROLE
This is one of DH's favourite pork recipes. He found it on a supermarket recipe card and, if he had his way, he would cook it every week! He often adds more winter squash than the amount indicated.
Provided by Daydream
Categories Pork
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
- Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
- Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
- Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
- Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
- When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
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