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    Source of Recipe


    Yield: 6 servings

    1/2 ts crushed red pepper
    4 cloves garlic, crushed
    1/2 ts cumin
    4 ts French mustard
    3/4 ts turmeric
    1 1/4 tsp ginger
    1 ts rosemary
    1 ts lemon pulp
    1 1/2 tbs sugar
    1 ts salt
    3 tb poppy seeds
    1/2 c vinegar
    1/3 c tomato puree
    3 bay leaves
    2 cloves
    2 onions, chopped

    Place the crushed red pepper, garlic, cumin, mustard, tumeric,
    ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar
    in a blender. Then, blend for about 30 seconds. Put 2 pound beef
    roast in large bowl and pour blended herbs and spices over meat;
    let marinate for 6 hours. Heat oil in skillet; add cloves and bay
    leaves and fry themn for 4 minutes; add onions and fry until they
    are soft. Turn off heat and let oil become lukewarm. Add meat and
    simmer for about an hour. Then, pour on tomato puree and increase
    heat; cook until meat is tender. This is a great recipe to mix
    together and pour over a roast in a crock pot; let cook for about
    8 hours on LOW.




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