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Dry roast and sprinkle sugar all over, pressing with fingers so that sugar sticks to the meat.
Heat oil in a large saucepan over medium heat and brown meat on all sides.
Add remaining ingredients (vinegar, garlic, chopped onion, salt, pepper and ground cumin) and ¾ cup hot water. Bring to a boil, cover saucepan and lower heat. Cook over low heat until roast is very tender. This could take 1 or 2 hours. If necessary, add more water. When meat is done, remove from the saucepan.
Strain cooking liquids and correct seasoning.
Cut roast into thin slices and serve with the sauce.
6 servings
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