Dawood Basha Meatballs In Tomato Sauce

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Let’s travel to the Middle East and Enjoy one of the most famous dishes, known as Dawood Basha. There are many different stories on where exactly this dish is from and why was it named Dawood Basha, but let’s not go there!

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Dawood Basha in simple words is spiced meatballs in tomato sauce. This dish is served with rice, but you can have it with bread, I even think pasta will go really well with it.

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Back to the recipe for Dawood Basha:

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Dawood Basha Meatballs In Tomato Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main
Servings: 3
Author: Muna Kenny
Ingredients
  • **For the meatballs:
  • 400 gm ground beef
  • 1 onion minced
  • 4 garlic cloves minced
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ½ +1/4 teaspoon salt
  • 2 tablespoon coriander leaves chopped
  • For frying the meatballs:
  • ¼ cup oil
  • **For the sauce:
  • 1 chopped tomato
  • 1 onion chopped
  • ¼ cup chopped bell pepper
  • ¼ cup tomato paste
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon powder
  • 2 potatoes cut into quarters
  • 3 cups hot water
Instructions
  1. **For the meatballs:
  2. In a bowl, Add all the meatball ingredients and mix well. Shape into medium size balls and keep aside for 2 minutes.
  3. In a pan, heat ¼ cup oil, when hot add the meatballs and fry until brown on all sides. Take out the meatballs from the oil, cover, and keep aside.
  4. **For the sauce:
  5. In the same pan, you’ve fried the meatballs in and to the remaining oil, Add the chopped onion, and tomatoes. Cook for 5 minutes on medium heat.
  6. Add the rest of ingredients except the water, and cook for two minutes on medium heat.
  7. Add the water and let it come to a boil. Now add the meatballs and cook on low heat for 7 to 10 minutes, or until the meatballs are cooked.
  8. When serving you can add pine nuts to garnish.

 

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MAKING THE RICE Wash the rice at least four times and rinse. Soak the rice for 15 to 20 minutes. In a pan, add the water, salt, and the spices. Let it come to a boil. Rinse the rice and add to the boiling water. When the water boils again, cover the pan and reduce heat to lowest. Cook for 25 minutes. MAKING THE BIRYANI In a small pan ghee and when hot add the sliced onion. You can use oil if you wish. Now fry the onion until caramelized. This will take around 8 minutes on medium high heat. You must use the remaining ghee or oil from the onion. Take two tablespoons from the caramelized onion and mince it with the garlic. In a larger pan, add the ghee remaining from previously frying the onion, when hot add the chopped onion and stir until light brown. Add the chicken and fry until you see brown patches on the chicken. Now add the garlic and stir for two minutes. Add all the remaining spices to the chicken and stir for 2 – 3 minutes. Pour 1 ¼ cup water to the chicken and let it cook on medium heat for 20 minutes while covered, and stir occasionally. In the assembling pan, add 1/3 the cooked rice in the bottom of the pan, then add the chicken then add half of the caramelized onion. Place the rest of the rice on top of the chicken and spread the rest of the caramelized onion on it. Mix the melted butter with turmeric and sprinkle over the rice. Cover and cook on low heat for 5 minutes.

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