Spicy & Aromatic Meatball Tagine

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Spicy & Aromatic Meatball Tagine


Dear friend of Gourmet Delights,


Aji amarillo, or amarillo chili, is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 7 on a scale of 10 (50,000 Scoville units). Although they are named yellow pepper, their color changes to orange as they mature. They are great in combination with meat, poultry, fish, vegetables, pasta and rice dishes, and are used to season nuts.


The wonderful, and talented, Rashmi Primlani at The Primlani Kitchen created "A 3 Course Dinner with Aji Chilies". The full menu is found by clicking here, and today we are featuring the Spicy & Aromatic Meatball Tagine.


Rashmi herself says "My family adores this fusion of Moroccan-Latin flavors. Beautifully seasoned spicy meatballs slowly simmered in a delicate melange of herbs and aromatic spices creating an intoxicating mix of flavors. Poach a few eggs in the divine sauce, and it is sublime! My kitchen smelled absolutely incredible while the sauce was simmering. Wish you could taste it!!"


Ingredients for the Tomato Sauce:


Ingredients for the Meatballs:

  • 1 pound ground beef (you can substitute with your choice of protein)
  • 1 onion, minced
  • 2 teaspoons La Chinata Smoked Paprika powder
  • 1 teaspoon Aji Amarillo Powder
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon kosher salt
  • 3 Tablespoons fresh cilantro leaves, minced
  • 1 teaspoon roasted cumin powder


Other Ingredients:

  • 4 large eggs (optional)
  • pita bread to serve

Mix all the ingredients for the tomato sauce in a deep skillet over medium-high heat. Bring this mixture to a boil and simmer, covered, over low heat for 20 minutes.


While the tomato sauce is cooking, make the meatballs. Combine all the ingredients for the meatballs in a large bowl and gently shape into 1 inch balls. You can coat your hands with some olive oil to keep your hands from sticking.


Once the tomato sauce has simmered for 20 minutes, add the meatballs and a 1/2 cup of water. Simmer, covered, on low heat for 45 minutes.


At this point you can serve it immediately or you can add the eggs to the sauce. If you add the eggs, cover and simmer for an additional 5 minutes to poach the eggs.


Serve hot with pita bread, or your choice of crusty rolls or bread, so you can sop up the delicious sauce.


Note that you can substitute the Organic Aji Limo Powder (a heat level of 8 on a scale of 10; 60,000 Scoville units) for the Organic Aji Amarillo Powder if you so desire.


All the Organic Aji Powders (Limo, Amarillo, and Panca) are only $8.49 for a 2.2 ounce metal tin.


Please visit our webpage to see what other new and exciting things we are finding to share with you.


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