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Spiced Pot Roast Recipe
|Red pepper||1⁄2 Teaspoon, crushed|
|Garlic||8 Clove (40 gm)|
|Cumin||1⁄2 Teaspoon, ground|
|Powdered mustard||1 Teaspoon|
|Turmeric||3⁄4 Teaspoon, ground|
|Ground ginger||1 1⁄4 Teaspoon|
|Lemon pulp||1 Tablespoon|
|Sugar||1 1⁄4 Tablespoon|
|Poppy seeds||3 Tablespoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Beef/Lamb||2 Pound, cut in large cubes|
|Onion||1 Small, finley sliced|
|Tomato puree||1 Cup (16 tbs)|
|Pot||1 1⁄2 Teaspoon, finley crushed|
|Hashish||1 Teaspoon, finely grated|
Calories 365 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 7.5 g37.3%
Trans Fat 1 g
Cholesterol 70.3 mg23.4%
Sodium 325.9 mg13.6%
Total Carbohydrates 11 g3.8%
Dietary Fiber 2.5 g10.1%
Sugars 4.7 g
Protein 26 g51.2%
Vitamin A 3.5% Vitamin C 13.3%
Calcium 12.1% Iron 22.9%
*Based on a 2000 Calorie diet
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.
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.