Spiced Pot Roast
|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|
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.
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.