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Original Pepper Pot

Western.Chefs's picture
  Crushed red pepper 1⁄2 Teaspoon
  Garlic 8 Clove (40 gm)
  Ground cumin 1⁄2 Teaspoon
  Powdered mustard 1 Teaspoon
  Ground turmeric 3⁄4 Teaspoon
  Ground ginger 1 1⁄4 Teaspoon
  Lemon pulp 1 Tablespoon
  Sugar 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Poppy seeds 3 Tablespoon
  Vinegar 1⁄2 Cup (8 tbs)
  Beef 2 Pound, cut in large cubes
  Vegetable shortening 4 Tablespoon
  Cloves 2
  Bay leaves 4
  Onion 1 Small, finley sliced
  Tomato puree 1⁄2 Cup (8 tbs)
  Ground hashish 1 1⁄2 Teaspoon
  Pot 1 Teaspoon

Place crushed red pepper, garlic, cumin, mustard, turmeric, ginger, lemon pulp, sugar, salt, poppy seeds and vinegar in high speed blender.
Blend at high speed 2 to 3 minutes.
Place meat in large bowl.
Pour blended spices over meat.
Marinate 2 hours.
Heat vegetable shortening in Dutch oven or casserole.
Add cloves and bay leaves.
Fry 3 to 4 minutes.
Add onion and fry until soft.
Turn off heat.
Allow oil to become lukewarm.
Add meat.
Simmer meat until half cooked.
Add tomato puree.
Increase heat and cook until meat is tender, approximately 40 minutes.
Strain off oil.
Add hash and pot.
Cook another 20 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
120 Minutes
Cook Time: 
80 Minutes
Ready In: 
200 Minutes

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Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 7.5 g37.3%

Trans Fat 1 g

Cholesterol 70.3 mg23.4%

Sodium 321.9 mg13.4%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2.2 g8.8%

Sugars 2.6 g

Protein 26 g51.2%

Vitamin A 2.1% Vitamin C 10.3%

Calcium 11.1% Iron 21.6%

*Based on a 2000 Calorie diet

Original Pepper Pot Recipe