Original Pepper Pot
|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|
|Poppy seeds||3 Tablespoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Beef||2 Pound, cut in large cubes|
|Vegetable shortening||4 Tablespoon|
|Onion||1 Small, finley sliced|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Ground hashish||1 1⁄2 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.
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.