1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
8 small ... 1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2-1/2 x 1/2-inch pieces
2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
1 small leek, cut into 1-1/2 inch pieces
1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon each salt and lemon pepper

Instructions:
1. Combine seasoning ingredients; press onto beef pot roast.
Heat oil in Dutch oven over medium heat until hot.
Brown pot roast. Pour off drippings.
2. Add 3/4 cup water; bring to a boil. Reduce heat;
cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered,
30 to 45 minutes or until pot roast and vegetables are
fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Measure and return 2 cups
cooking liquid to Dutch oven. Stir in cornstarch mixture;
cook and stir 1 minute or until thickened and bubbly. Carve pot roast.
Serve with vegetables and sauce. (more) | print recipe

1 medium-sized onion, peeled and cut into very thin rings.
4 tablespoons vegetable oil
2 ... 1 medium-sized onion, peeled and cut into very thin rings.
4 tablespoons vegetable oil
2 bay leaves
1 cinnamon stick, 3" long
6 whole cloves
2 medium-sized onions, finely chopped
A piece of fresh ginger, 1 inch long and 1 inch wide, finely chopped
5 cloves garlic, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
2 tablespoons plain yogurt
2 tablespoons tomato sauce
2 pounds ground beef or lamb
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 --1/2 teaspoon cayenne (optional)

Halve the onion rings and separate. Heat the oil in a heavy-bottomed 10-12 inch skillet over medium heat. When hot, add the halved onion rings and fry them for about 5 minutes until they are dark brown but not burned. Remove with a slotted spoon and spread on paper towels. They will not be needed until the meat is almost cooked.

Put the bay leaves, cinnamon, and cloves in the hot oil. When the bay leaves begin to darken and the cinnamon starts uncurling slightly, add the finely chopped onions, ginger, and garlic. Fry, stirring, for 10 to 12 minutes, until the onions darken to a medium brown with darkish edges. Lower flame a bit and add the coriander, cumin and turmeric. Fry for about 2 minutes, stirring all the time. Add the yogurt and cook, stirring, another minute. Now put in the tomato sauce, and keep frying and stirring for 2 to 3 minutes.

Add the meat. Raise the flame to medium (medium high if the meat is watery) and fry, breaking up all the lumps with the back of a slotted spoon, for about 7 to 8 minutes. Next, put in the mace, nutmeg, salt, cayenne, and 1/2 cup water, and stir. Bring to a boil, cover, turn flame down to low, and let it simmer for 1 hour. Stir every 10 minutes or so. After an hour, mix in the browned onion half-rings and remove the cinnamon.
Serve on rice. (more) | print recipe