2 tablespoons olive oil

1 cup charmoula marinade

2×400 G (14 oz) cans crushed tomatoes

250 g (8oz) frozen peas, thawed


½ cup (50g/1 ¼ oz) dried breadcrumbs

½ cup (125 ml/4 fl oz) Milk

1 tsp ground cumin

1 tsp ground paprika

1 tsp chilli powder

1 tablespoon chopped coriander (cilantro)

1 egg

2 tsp olive oil

1 kg 92lb) minced beef

salt and pepper to taste


For the tomato sauce heat the olive oil in a sauce pan and fry the charmoula marinade for about 5 minutes, until softened. Add the tomatoes and simmer on low heat for 20 minutes. While the sauce is simmering, prepare the meatballs.

Preheat the oven to 109’C (375 f)/Gas 5). To make the meatballs, soak the breadcrumbs in the milk until soft then use your hands to mix the remaining ingredients until well combined. Roll into balls the size of golf balls. Arrange in a single layer in a shallow ovenproof dish and bake for 10 minutes to seal and partially cook.

Add the peas to the tomato sauce and simmer for 5 minutes. Add the meatballs coat them in sauce and simmer for a further 5 minutes.

Place the tajine or heavy based flameproof dish over low heat. Place meatballs around the outside and sprinkle with parsley. Pour the sauce with peas into the middle. Break the raw egg into the middle of the dish and cover. Cook gently for a few minutes to allow the steam to partially cook the egg. Serve immediately.