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28 June 2016

Recipe of the day: Daowd Basha

Everyone’s favourite on the table during Iftar. Because Ramadan is all about giving, we are  sharing the recipe of The Daily’s popular dish, Daowd Basha.

To find out more about Iftar, visit Iftar at The Daily.


PREP TIME (15 minutes)                                                COOK TIME (30 minutes)


  • 500 g Minced lamb
  • 1 tsp black pepper
  • ½ tsp salt
  • ¼ cup onion (finely sliced)
  • ¼ cup parsley (finely chopped)
  • 1 tsp cumin powder
  • 1 tsp ghee
  • 500gm Red onion  sliced
  • 2 cloves garlic (finely chopped)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 kg red tomato (peeled seeded and chopped)
  • 1 tsp Tomato paste
  • 200 ml tomato juice


  1. Mix lamb with onion, parsley, cumin powder, salt & black pepper. Roll into small balls (approx. 3-4 cm)
  2. Preheat oven to 180c cook lamb balls for 6-8 minutes till cooked. Keep aside
  3. In a pot on medium heat add ghee and sauté onions till soft 5 minutes. Add peeled tomatoes, tomato paste and tomato juice.
  4. Reduce the tomato mixture down by a 1/3 till semi thick.
  5. Put back into the pot the lamb balls and cook for a few minutes