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Moroccan Mince

Makes 4 serves


2 tbsp. olive oil

1 brown onion, diced finely

4 garlic cloves, diced finely

500g lean beef mince

2 tbsp. Moroccan seasoning

1/2 cup beef stock

1 zucchini, finely chopped

1 capsicum, finely chopped

1/2 cup tomato paste

Juice and rind of a lemon (or 2 tbsp. lemon juice)

Salt and pepper


- Heat olive oil in a non-stick frying pan.

- Add the onion and garlic and cook for 3-5 minutes, until softened.

- Add the mince and cook until it starts to brown, breaking it apart as it cooks

- Add the Moroccan seasoning and cook, stirring, for 1-2 minutes to release the flavours

- Reduce heat to medium and add the stock, zucchini, capsicum, tomato paste and lemon juice/rind. Season and mix well.

- Cook for 10 minutes, stirring, or until the sauce thickens.

- This can be served on top of your staple of choice. Try pasta, rice, couscous or mashed potato for a carbohydrate source, or low-carb pasta, cauliflower rice, steamed spinach or cauliflower mash for a lower-carbohydrate option.

- Can be frozen

Nutrition Information per serve (mince mix only)

Kilojoules (kJ) - 1394

Protein (g) - 29.5

Fat - total (g) - 18.5

- saturated (g) - 4.7

Carbohydrate (g) - 10

Fibre (g) - 3.8

Recipe by Amy Rush

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