Spiced Pot Roast Recipe
Ingredients
| Pepper red | 1/2 Teaspoon, crushed | |
| Garlic | 8 Clove (5gm) | |
| Cumin | 1/2 Teaspoon | |
| 1 teaspoon powdered mustard | ||
| Turmeric | 3/4 Teaspoon | |
| Ground ginger | 1 1/4 Teaspoon | |
| 1 tablespoon lemon pulp | ||
| Sugar | 1 1/4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Poppy seeds | 3 Tablespoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| 2 pounds beef or lamb, cut in large cubes | ||
| Onion | 1 Small, finley sliced | |
| Shortening | 4 Tablespoon | |
| Cloves | 2 | |
| Bay leaves | 2 | |
| Tomato puree | 1 Cup (16 tbs) | |
| Pot | 1 1/2 Teaspoon, finley crushed | |
| 1 teaspoon hashish, finely grated (optional) | ||
Directions
Place crushed red pepper, garlic, cumin, mustard, turmeric, ginger, lemon pulp, sugar, salt, poppy seeds and vinegar in electric blender.
Blend at high speed 2 to 3 minutes.
Marinate meat 2 hours in blended spices.
Fry onion until soft in shortening with cloves and bay leaves.
Turn off heat.
Allow oil to become lukewarm.
Add meat.
Simmer meat until half cooked almost 1 hour.
Strain off oil.
Add to tomato puree and pot and hash.
Cook on high heat until meat is tender, about 1/2 hour.
Serve.
Blend at high speed 2 to 3 minutes.
Marinate meat 2 hours in blended spices.
Fry onion until soft in shortening with cloves and bay leaves.
Turn off heat.
Allow oil to become lukewarm.
Add meat.
Simmer meat until half cooked almost 1 hour.
Strain off oil.
Add to tomato puree and pot and hash.
Cook on high heat until meat is tender, about 1/2 hour.
Serve.
Chef
