(Pot Roast Stew)


2 1/2 lb. rump roast or leg of lamb
6 whole garlic cloves
6 whole cardamom seeds
6 whole cloves
1 (8 oz.) can tomato sauce
4 c. water
1 tsp. salt
2 Tbsp. white vinegar
4 medium potatoes, skinned and cubed


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.