How to make a pot of roast
Lucy Markewicz wakes the joint up with a hint of spice and a spoonful of coffee
CARDAMOM COFFEE ROAST LAMB
30ml (2 tbsp) whole coriander seeds
30ml (2 tbsp) whole cumin seeds
5 whole cardamom pods
10ml (2 tsp) ground turmeric
15ml (1 tbsp) freshly ground coffee
Salt and pepper, to taste
1.5kg leg of lamb
4 red onions, peeled and quartered
60ml (¼ cup) olive oil
Fresh or preserved lemons, to serve
Toast the coriander seeds, cumin seeds, cardamom pods and turmeric in a hot, dry frying pan till fragrant, about 1 minute.
Place in a pestle and mortar with the coffee, season with salt and pepper and grind to a powder.
Rub this mixture all over the lamb and place in a roasting tray. Arrange the onions around the meat and drizzle the olive oil over everything.
Cover with foil and roast at 200ºC for 45 minutes. Remove the foil and roast for a further 45 minutes. (If you prefer to slow-cook the lamb, roast with foil on at 150ºC for 2 hours, then remove the foil and brown for a further 30 minutes.) Serve with fresh or preserved lemons.
COFFEE POT ROAST
60g ( cup) cake flour
2.5ml ( tsp) salt
2.5ml ( tsp) freshly ground black pepper
2.5kg beef chuck roast, trimmed of fat
60ml ( cup) oil
1 large onion, chopped
4 bay leaves
5ml (1 tsp) dried thyme
500ml (2 cups) water
500ml (2 cups) freshly brewed coffee
10ml (2 tsp) cornflour
30ml (2 tbsp) butter, chilled
60ml ( cup) whisky (optional)
Salt and freshly ground pepper, to taste
Combine the flour, salt and pepper. Dust the beef with the seasoned flour, shaking off any excess. Heat the oil in a large ovenproof roasting pan on the stovetop and brown the meat on all sides. Remove the roast and set aside. Add the onion to the pan and sauté until softened. Return the roast to the pan and add the bay leaves, thyme, water and coffee. Cover with foil or a lid and roast in the oven at 160°C for 3-3½ hours or until tender. Remove the meat, cover with foil and set aside.
To prepare the gravy, place the roasting pan on the stove and skim off excess fat. Add enough water to make about 2½ cups liquid. Make the cornflour into a paste with a little water, add to the gravy and cook, stirring, for about 5 minutes until smooth and thickened. Stir in the butter and whisky, if using, and season.
Slice the beef roast and return the slices to the gravy to warm through. Best served with noodles.