Moroccan Pork Mince
Infuse your dinner table with the enchanting flavors of North Africa with this Moroccan Pork Mince recipe—a bold and aromatic dish that's as easy as it is vibrant. Tender pork mince is cooked to perfection with a symphony of warm spices like cumin, coriander, cinnamon, and paprika, while a dollop of harissa adds a touch of smoky heat. Sweet bites of dried apricots and golden sultanas balance the spice, complemented by hearty chickpeas in a rich tomato-based sauce. Finished with fresh parsley and a splash of lemon juice, this quick-to-make dinner bursts with zest and depth. Serve it over fluffy couscous, steaming rice, or alongside warm flatbread for a comforting and exotic meal that’s perfect for weeknights or casual entertaining. Perfectly suited for fans of easy Moroccan recipes, spiced dishes, and globally inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 500 grams pork mince
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon harissa paste
- 400 grams diced tomatoes
- 100 milliliters chicken stock
- 100 grams, chopped dried apricots
- 50 grams sultanas (golden raisins)
- 400 grams, drained and rinsed chickpeas
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Heat the olive oil in a large skillet or pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, or until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the pork mince. Cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Reduce the heat to medium and stir in the ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the harissa paste and stir thoroughly to coat the pork mince in the spices and paste.
Pour in the diced tomatoes and chicken stock, then add the chopped dried apricots and sultanas. Stir everything together.
Bring the mixture to a gentle simmer and let it cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the chickpeas and continue to cook for 5 minutes until heated through.
Remove the skillet from the heat and stir in the fresh parsley and lemon juice. Season with salt and black pepper to taste.
Serve hot with couscous, rice, or warm flatbread. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 30.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
