Beef Meatball and Pea Tagine with Saffron
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 saffron strands
- 200 g frozen peas
- 400 g chopped tomatoes
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 28.2 g
- Carbohydrate
- 11 g
- of which sugars
- 6.4 g
- Fat
- 24.3 g
- of which saturates
- 8.8 g
- Fibre
- 4.3 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince with half the garlic and 1 teaspoon of the ground cumin, season well and shape into 16 small meatballs.
- 2
Heat the olive oil in a wide pan and brown the meatballs for 5 minutes, turning, then lift out.
- 3
Add the onion to the pan and cook for 5 minutes, then stir in the remaining garlic, cumin and the saffron strands and cook for 1 minute.
- 4
Pour in the chopped tomatoes, return the meatballs to the pan and simmer for 12 minutes until cooked through with no pink remaining.
- 5
Stir in the frozen peas and cook for a further 3-4 minutes, then scatter with the fresh coriander and serve.
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