Meatball and Peas Tagine

Ingredients

• lean ground lamb
• fresh breadcrumb
• onion
• garlic cloves
• parsley
• salt and black pepper
• cayenne pepper
• cumin
• paprika
• cinnamon
• powdered ginger
• cardamom
• allspice
• meatballs
• extra virgin olive oil
• diced tomatoes
• water
• tomato paste

Preparation

1. 1for the meatballs:
2. 2mix the ground meat with the breadcrumbs , onion , garlic , parsley , salt , black and cayenne peppers , the cumin , paprika , cinnamon , ginger , cardamom and allspice
3. 3form into balls , about 1 1 / 2 inches in diameter , and roll in flour
4. 4heat the olive oil in a large heavy skillet
5. 5add the meatballs and saute until evenly browned
6. 6if necessary , work in batches and add more olive oil
7. 7for the sauce:
8. 8combine the tomatoes , water and tomato paste in a saucepan
9. 9stir in the olive oil , onion , garlic , parsley , cilantro , paprika , cumin , cinnamon , ginger , saffron , sugar , salt and cayenne pepper
10. 10bring to a boil , reduce heat and simmer for about 10 minutes
11. 11taste , and adjust seasonings if necessary
12. 12combine the sauce and meatballs in a large saut pan or dutch oven
13. 13add the peas and simmer over low heat for 8 to 10 minutes , until the meatballs are cooked through and the sauce has thickened and developed a rich flavor
14. 14if the sauce is too thin in texture and flavor , pour it into a small saucepan and boil it down for a few minutes , then return to the meatballs and peas