Aqra din ir-riċetta bil-Malti: Ċanga l-forn bil-kari, ġinġer u żbib
This is a lovely Sunday roast that kindles memories of old, the way grandma used to make it. Cooked in low temperatures, the meat cooks slowly and therefore remains tender, while absorbing more fully the flavours of the herbs and spices.
Time: 2 hours 45 min
Serves: 6-8 person
- ⅓ cup flour
- 1 tsp salt
- ¼ tsp pepper
- 3 kg beef chuck or rump, without bones
- 2 tbsp vegetable oil
- 1-1½ cup beef stock
- ½ cup chutney
- ½ cup raisins
- 1 cup chopped onion
- 2 cloves of garlic, chopped
- 1 tsp curry
- ½ tsp ground ginger
- Preheat the oven to 160°C.
- Combine the flour, salt and pepper and rub the mixture on the meat.
- Heat the oil in a large frying pan and char the beef on each side until it browns, then place in an oven dish with a cover.
- In the same pan, fry the onion and garlic for two minutes and add all the other ingredients. Allow everything to heat thoroughly then pour the mixture on the meat in the dish. Cover the dish and place in the oven for 2-2½ hours or until the meat has cooked through.
- Serve with fresh seasonable vegetables which have been boiled or roasted.
- Servi ma’ ħaxix tal-istaġun mgħolli jew mixwi.
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