Rosh-Style Slow-Cooked Meat
Description
This Rosh-style slow-cooked meat dish layers fatty meat with potatoes, tomatoes, garlic, ginger, onion, and green chilies for a rich, deeply savory meal. Cooked slowly with ghee and simple seasonings, the meat becomes tender while the potatoes absorb the flavorful cooking juices.
Ingredients
Instructions
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Grease the bottom of a pressure cooker with the ghee.
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Make a thick layer of the potato on the bottom.
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Season the meat generously with salt and place it on top of the potatoes.
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Scatter the peppercorns over.
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Arrange the tomatoes, onion quarters, garlic, ginger slices, and green chilies on top of the meat.
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Add 1/4 cup water. The vegetables and meat will release moisture as they cook.
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Cover the pot tightly.
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Cook on the lowest possible heat for about 3½ hours. Avoid opening the lid during cooking.
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After 3½ hours, check that the meat is tender and the potatoes at the bottom are soft and infused with the meat juices.
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Gently mix before serving, or serve in layers.
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