preparation
Make 6 deep cuts with a sharp knife into the rump roast (or leg of lamb). Each cut about 2-inches long. Fill each cut with one of each: a garlic clove, a cardamom and a clove. In a 12-quart pot, mix tomato sauce, water, salt and vinegar. Add the meat. Bring to a boil on high heat. Reduce heat to low and let cook, covered, for 1 to 2 hours or until meat can be cut with a spoon. Turn meat over twice in the process. Add more water, if needed. Add the potatoes. Let cook for another 30 minutes. Serve with cooked rice. |