Curried Pot Roast
|Top round/Other meat||4 Pound (For A Pot Roast)|
|Freshly ground black pepper||To Taste|
|Curry powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Peanut oil||2 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), finley minced|
|Peeled chopped fresh tomatoes/Canned italian plum tomatoes||1 Cup (16 tbs)|
|Fresh thyme sprigs/1/2 teaspoon dried sprigs||3|
|Water/Beef broth||1 Cup (16 tbs)|
Rub meat with salt and pepper to taste, curry powder, turmeric and ginger.
Heat oil in a deep casserole or kettle and brown meat well on all sides.
This should take about fifteen minutes.
Pour off fat from kettle.
Add remaining ingredients and bring to a boil.
Cover and simmer until fork tender, three hours or longer.