Dawood Basha

Ingredients

• 400g Ground lamb
• 1 Onion, finely grated
• 1/2 TL Ground cinnamon
• 1/4 TL Cumin
• 30g Pine nuts
• 800g Passata
• 2 EL Olive oil
• 2 Potatoes, diced
• 1/4 Bund Fresh parsley, chopped
• Salz Salt
• Pfeffer Pepper

Instructions

1. In a large bowl, combine the ground lamb, grated onion, 1/4 teaspoon cinnamon, cumin, salt, and pepper. Mix thoroughly and shape into small, walnut-sized meatballs.
2. Toast the pine nuts in a small dry pan until golden brown, then set aside.
3. Heat olive oil in a large pot or deep skillet over medium heat. Brown the meatballs in batches on all sides until lightly browned. Remove the meatballs from the pan and set them aside.
4. In the same pot, add the passata and the remaining cinnamon. Stir and bring to a simmer.
5. Add the diced potatoes and the browned meatballs to the tomato sauce. Stir well, reduce the heat, cover, and let it simmer for about 25 minutes, until the potatoes are tender and the sauce has thickened.
6. Finally, stir in the chopped fresh parsley and the toasted pine nuts. Season with salt and pepper to taste if needed.
7. Serve Dawood Basha hot, traditionally with rice.

Nutrition