Daoud Basha, Lamb Meatballs in a Rich Tomato Sauce

with Creamy Cauli Mash
Enjoy this Middle Eastern meatball dish, served over cauli mash. It is named after its greatest fan, King Daoud Basha.
371 Reviews
Cals 826 · Prot 43 · Carbs 46 · Fat 53
Low-Carb
Try Hello Chef Now
45 min
Daoud Basha, Lamb Meatballs in a Rich Tomato Sauce with Creamy Cauli Mash
Enjoy this Middle Eastern meatball dish, served over cauli mash. It is named after its greatest fan, King Daoud Basha.
371 Reviews
Cals 826 · Prot 43 · Carbs 46 · Fat 53
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Lamb mince
350 Grams
Fresh parsley
15 Grams
Cinnamon powder
1 Gram
Salt
0.5 Tsp
Marmite
8 Grams
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Tomato sauce
Red onion
1 Piece
Garlic cloves
2 Piece
Small zucchini
2 Piece
Ras el hanout
5 Grams
Tomato passata
200 Grams
Tomato paste
30 Grams
Water
100 ML
Chicken stock cube 4*5*9*15*
1 Piece
Brown sugar
5 Grams
Pomegranate molasses
20 Grams
Cauliflower mash
Cauliflower
600 Grams
Cream cheese 4*
80 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion and garlic. Chop the zucchini into bite-size pieces. Finely chop the parsley.
Make meatballs

2 Make meatballs

In a large bowl, combine the lamb mince, cinnamon powder, salt, marmite, black pepper and half of the parsley. Reserve the rest for garnish. Knead the mixture until combined. Shape into 10/15/20 meatballs.
Tip! To avoid dense tough meatballs, don't over-knead the mixture.
Fry

3 Fry

Heat a non-stick pan with a lid over a medium-high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Add the onions and cook for 3 min further. Add the garlic and ras el hanout (spicy!). Cook for 1 min further.
Tip! Sensitive to spice? Go easy on the ras el hanout.
Simmer

4 Simmer

Add the tomato passata, tomato paste, measured water, stock cube, brown sugar and zucchini. Bring to a boil. Reduce the heat to medium and simmer covered for 12-15 min or until the meatballs are cooked through. Once cooked, keep warm until ready to serve.
Blend cauliflower

5 Blend cauliflower

Meanwhile, chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 12-15 min or until soft. Once cooked, drain and add the cauliflower and cream cheese to a food processor. Blitz for 1-2 min until smooth. Season generously with salt and pepper.
Serve

6 Serve

Serve the meatballs, zucchini and sauce over the cauliflower mash. Drizzle the pomegranate molasses over the meatballs. Top with the remaining parsley.
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