Meatball And Peas Tagine

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Posted for zwt6: moroccan. prep time and cooking time are estimates.

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Steps

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For the meatballs:.

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Mix the ground meat with the breadcrumbs , onion , garlic , parsley , salt , black and cayenne peppers , the cumin , paprika , cinnamon , ginger , cardamom and allspice.

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Form into balls , about 1 1 / 2 inches in diameter , and roll in flour.

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Heat the olive oil in a large heavy skillet.

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Add the meatballs and saute until evenly browned.

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If necessary , work in batches and add more olive oil.

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For the sauce:.

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Combine the tomatoes , water and tomato paste in a saucepan.

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Stir in the olive oil , onion , garlic , parsley , cilantro , paprika , cumin , cinnamon , ginger , saffron , sugar , salt and cayenne pepper.

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Bring to a boil , reduce heat and simmer for about 10 minutes.

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Taste , and adjust seasonings if necessary.

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Combine the sauce and meatballs in a large saut pan or dutch oven.

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Add 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.

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If the sauce is too thi.

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Ingredients

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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, cilantro, saffron threads, sugar, fresh peas