Easy Moroccan Mince Beef

We are in the middle of repainting our kitchen and very busy right now. It would be easier to order takeaway but I cooked our dinner out of what I had and made do.

I love this kind of challenge!

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I had ground beef, only 350g. You could use any protein at all. I would even try tofu or beans if I needed a vegetarian option or didn’t have any meat at all on hand.


Find whatever vegetables you would like to add, whether fresh or frozen. Make sure there are enough to bulk out your meal for the number of people you are feeding, I always aim for a cup per person. You could even opt to make a salad to include with the main meal if you prefer.

It’s important to stagger the vegetables according to their density. For example carrots, broccoli and cauliflower are cooked first together, they take a few minutes longer than courgette and capsicums/peppers, and lastly, 5 mins before serving you can add the mushrooms and cabbage. These items, especially the mushrooms will turn mushy if overcooked and that is not what you want for this meal.


In amongst all of the ingredients, recommendations is the biggest advice to season well. Look for spices I have listed below, or have a mixed seasoning like THIS they will add the flavour that makes the whole meal more than just meat and vegetables. Also, plenty of good oil, salt and pepper.

Once it is all cooked, gathering the extras to add other texture and flavour will make your meal truly enjoyable. Anything that will add a creamier contrast to the sharper Moroccan flavours.

Seriously, it was SO good and so simple, you will love it.

Moroccan Mince Beef & Vegetable w Avocado

  • Minced Beef or Chicken, use what protein you have  | 80g per person approx
  • Diced Vegetables – at least 1 cup per person, fresh or frozen is fine
  • Carrots, broccoli, cauliflower, capsicum, courgette, cabbage, mushroom
  • 2-3 Crushed garlic cloves
  • Spices to taste; paprika, cumin, coriander, turmeric, chilli, parsley
  • Oil, Salt & Pepper
  • Toppings of your choice; mashed avocado, sour cream, yoghurt, hummus, salsa or aioli.

1. Cook the meat in oil until lightly browned

2. Add garlic and spices. Leave to simmer for 5 mins and prepare vegetables

3. Add vegetables in density order cooking firmest vegetables first and quickest cooked vegetables last.

4. Add a little extra salt and pepper to vegetables as they cook. Be sure to add extra oil so meat doesn’t go dry.

5. Serve with toppings of your choice 🙂