Moroccan Goat Stew (not exactly....)

This is a Mediterranean inspired meal.  The stew is dominated by Cummin, Roasted Paprika and Cinnamon (flavors endemic to the cuisine of Morocco).  If it had been made in Morroco, it would have been made with goat, but I didn't have goat, so a used pork...apologies to Islam.

I accompanied it with cous cous made with strong parsley and golden raisins.  The campari tomatoes where seasoned with oregano, sea salt and black pepper.

The ingredients of the stew are very simple: besides the meat, there is onion, carrot, and pea.  The peas are added at the very end after all the cooking is complete and the heat is turned off.  I used frozen petit peas, and you want them to thaw and heat, but not cook.  You want their sweetness to come through on the palate.