Daoud Bash – Lebanese Meatballs in Tomato Pomegranate Molasses Sauce

Ingredients

• For Meatballs:
• 1 Kg. minced meat (Beef or Lamb)
• 2 large onions, chopped
• 6 garlic cloves, minced
• 4 green chillies, chopped
• ½ cup parsley (or coriander) leaves, chopped
• 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
• 1 tbsp. cinnamon powder) instead of all spice and cinnamon
• 1 tsp. pepper powder
• Salt to taste
• Olive oil to sear the meatballs
• Potato Chunks:
• 2 medium potatoes, cut into chunks
• For the gravy sauce:
• 2 medium onions, chopped
• 6 garlic cloves, chopped
• 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
• 1 tbsp. cinnamon powder) instead of all spice and cinnamon
• ¼ cup tomato paste (or 2 large tomatoes, chopped & pureed and 1 ½ tbsp. tomato paste or increase the tomatoes to substitute the paste)
• 1 tbsp. pomegranate molasses (substitute with vinegar or lemon juice)
• Fried potato chunks
• ½ capsicum each (any colours), cubed
• Salt & Pepper to taste
• Parsley or coriander leaves to garnish

Method

1. Mix all the meatball ingredients and make lemon sized balls. 
2. Heat olive oil in a pan and brown the meatballs turning carefully. Remove and keep aside. 
3. Add the potatoes to the same oil and brown. Remove and keep aside.
4. Take a wide dish, heat it and add 1 tbsp. olive oil. 
5. Fry the chopped onion and garlic for a 2 minutes, add the spice powders and salt and saute. 
6. Stir in the tomato puree or paste and cook till moisture evaporates. 
7. Add the pomegranate molasses and mix well. 
8. Place the meatballs in a single layer. 
9. Pour enough hot water to cover the meatballs.
10. Bring to a boil, lower flame and cook for 30 minutes, till meat is cooked and sauce thickens.  Stir occasionally. 
11. Add the potatoes and capsicums and adjust seasoning. 
12. Cover and cook further 10 minutes. 
13. Garnish with parsley and serve hot with rice, bread or pasta.