Dawood Basha (Middle Eastern Meatballs Stew)
A middle eastern meatballs stew made of spiced meatballs, potato cubes and peas simmered in a delicious tomato sauce. It's a comfort dish that is packed with flavour, and typically served with some vermicelli rice. So good!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg ground beef ((regular or lean))
- 1 tablespoon onion powder ((or use half an onion, grated))
- 1 tablespoon garlic powder
- 2 teaspoons seven spice ((or replace with allspice))
- 1.25 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon pomegranate molasses
- 1 cup parsley (finely chopped)
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 1 large onion (white)
- 800 grams potatoes (roughly 3 medium ones)
- 2 cups frozen green peas
- 1.5 teaspoon salt
- 2 cloves garlic (large)
- 4 tablespoons tomato paste
- 1 teaspoon seven spice ((or use allspice))
- 1/2 teaspoon black pepper
- 1.5 cups vegetable broth (or chicken broth, or water)
- 1/2 tablespoon pomegranate molasses
- 1 pinch sugar
Instructions
- 1
Mix together the ground meat, all the spices, pomegranate molasses, and parsley really well using your hands
- 2
Shape into medium sized meatballs, ensuring they are all roughly the same size
- 3
In a deep large skillet with a lid, add the vegetable oil and sear the meatballs on all sides on medium heat. Each side should take about 30 seconds to get nicely browned. The meatballs don't need to cook through. Remove them and set aside.
- 4
Prepare the vegetables by finely chopping the onions, crushing the garlic, and dicing the potatoes into small cubes (don't make them too big or they will need longer to cook)
- 5
In the same skillet that the meatballs were seared in, add the vegetable oil, the onions and the salt and cook for a few minutes on medium heat until translucent
- 6
Add the cubes of potato and continue to cook on medium heat until they start to brown slightly (this builds up flavour). This should take about 10 minutes.
- 7
Add the crushed garlic, tomato paste, seven spice and black pepper and cook for another few minutes until garlic is fragrant
- 8
Add the vegetable broth, the pomegranate molasses, and the frozen peas and mix well
- 9
Add the meatballs back into the skillet, cover and allow the stew to simmer for 25 minutes until potatoes are soft
- 10
Taste and adjust the final dish. I typically add in a pinch of sugar if I find it too tarte, as well as balance the salt if needed. Serve with rice and enjoy!