Daube(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

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

rump roast, garlic, cardamom seeds, cloves, tomato sauce, water, salt, white vinegar, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1723 (may not work)