Daoud Basha (Lebanese Meatballs in Tomato and Tamarind Sauce)

• 40 g Pine nuts
• 1 medium Yellow onion
• 4 cloves Garlic
• 3 tbsp Olive oil
• 500 g Minced beef
• 1 tsp Allspice
• ½ tsp Ground cinnamon
• 800 g Tomato, ripe
• 2 tbsp Tamarind paste

1. Toast the pine nuts in a dry large frying pan over a medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Tip into a bowl straight away to stop them catching.
2. Finely chop the onion and crush the garlic. Cut the tomatoes into chunks, discarding any tough cores.
3. Return the pan to a medium heat and add 1 tbsp of the olive oil. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened and lightly golden, then stir in half the garlic for 30 seconds until fragrant.
4. Add the tomatoes and bring to a gentle simmer, stirring to help them break down. Simmer for 10 minutes until saucy, then stir in the tamarind paste and take off the heat.
5. In a mixing bowl, combine the minced beef with the allspice, ground cinnamon, remaining garlic, and a good pinch of salt. Roll into small meatballs, about walnut-sized, so they cook through quickly and evenly.
6. Wipe out the pan if needed, then heat the remaining 2 tbsp olive oil over a medium-high heat. Brown the meatballs in batches for 4 to 6 minutes total, turning, until well coloured all over; they do not need to be cooked through at this stage.
7. Pour the tomato and tamarind sauce into the pan and bring to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until the meatballs are cooked through and the sauce is thick enough to coat them.
8. Stir in most of the toasted pine nuts, reserving a little to finish. Taste and adjust with a little more salt if needed, then serve with the remaining pine nuts scattered over the top.

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