You are here

Spiced Pot Roast

Western.Chefs's picture
Ingredients
  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
  Salt 1 Teaspoon
  Poppy seeds 3 Tablespoon
  Vinegar 1⁄2 Cup (8 tbs)
  Beef/Lamb 2 Pound, 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
  Hashish 1 Teaspoon, finely grated
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
120 Minutes
Cook Time: 
90 Minutes
Ready In: 
210 Minutes
Servings: 
8

Rate It

Your rating: None
4.153845
Average: 4.2 (13 votes)