Spiced Beef Mince with Jacket Potatoes and Soured Cream

16 Feb 2022



400g beef mince

400g tinned chickpeas

400g tin chopped tomatoes

300 ml chicken stock

1 onion, chopped

2 crushed garlic cloves

4 large tomatoes, chopped 

½ cucumber, halved lengthways, seeds scraped out, then chopped

1tsp cumin

1tsp coriander

Pinch of cinnamon

Jacket potatoes (as many as required)

Handful of mint, chopped

Soured cream to serve



  1. Heat half the oil in a large pan and fry the onion until softened. Add the mince and fry until the beef has browned.
  2. Stir in the garlic and spices then add the tinned tomatoes.
  3. Add in the stock, season and bring to a simmer.
  4. Cover loosely, turn down the heat and cook for a further 30 minutes, stirring occasionally, until the sauce has thickened.
  5. Uncover, add the chickpeas and cook for 5 minutes until warmed through.
  6. Meanwhile to make the salsa, mix the tomatoes, cucumber and mint with the remaining oil and season well.
  7. Serve the mince on top of the jacket potatoes with a spoonful of the soured cream and salsa.