Daube(Pot Roast Stew) - cooking recipe

Ingredients

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

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.