Daoud Basha (Lebanese Meatballs in Tamarind Tomato Sauce)

Meatballs and sauce

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 500 g Minced beef
• 1 tsp Allspice
• ½ tsp Ground cinnamon
• 2 tbsp Olive oil
• 700 g Tomato passata
• 1 ½ tbsp Tamarind paste
• 250 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

To serve

• 300 g Basmati rice
• 600 ml Water
• ½ tsp Fine sea salt

1. Finely grate the onion into a mixing bowl and finely grate the garlic. Finely chop most of the parsley, reserving a small handful for serving.
2. Add the minced beef to the bowl with the allspice, ground cinnamon, 1.5 tsp fine sea salt, black pepper and the chopped parsley. Mix well, then shape into 18 to 20 small meatballs.
3. Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 5 to 7 minutes total, turning until well coloured; they do not need to be cooked through yet.
4. Lower the heat to medium and carefully pour in the tomato passata and 250 ml water, scraping up any browned bits. Stir in the tamarind paste until fully dissolved, then bring to a gentle simmer.
5. Return all the meatballs to the pan, cover and simmer gently for 18 to 20 minutes, stirring once or twice, until the meatballs are cooked through and the sauce has thickened slightly. Taste and adjust seasoning with a pinch more fine sea salt if needed.
6. Meanwhile, rinse the basmati rice until the water runs mostly clear, then put it in a saucepan with 600 ml water and 0.5 tsp fine sea salt. Bring to the boil, cover, reduce to low and cook for 10 minutes, then rest off the heat for 10 minutes before fluffing with a fork.
7. Serve the meatballs and sauce over the rice. Finish with the reserved parsley.

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