8 medium hessian onions, peeled, roughly chopped
8 slices ground lamb
8 carrots, peeled and chopped
4 cloves garlic, peeled
4 bay leaves
1 pound pork pit with tarragon, drained and chopped
1 onion, chopped
3 pounds salt pork, cut into 1/2 inch pieces
2 teaspoons salt pork seasoning
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 tablespoon unseasoned dry mustard
10 fresh rosemary sprigs, chopped
salt and pepper to taste
1 teaspoon paprika
1 teaspoon ground cinnamon
3 ounces whole cloves, crushed (optional)
1/2 cup barbecue sauce
Preheat oven to 375 degrees F (190 degrees C).
Place 6 garlic cloves and bay leaves in a small bowl. Place crushed garlic cloves on bone, and salt, pepper, paprika, cinnamon and ground black pepper into bowl. Pour sauce over garlic, and simmer 1 hour, until meat is well cooked. Grind garlic, crushed salt and pepper at 1 cup. Heat margarine in a large skillet over medium-high heat; add 1 teaspoon oil to pan. Saute until melted, then add crushed garlic cloves and bay leaves. Continue this process until all garlic is used and cloves are crushed. Add onion to skillet, 2 cups water, dry roux spices, garlic powder, paprika, cinnamon, and salt and pepper. Simmer 3 to 5 minutes, until onions are clear of juices. Stir in liquid into skillet, return to heat and cook, stirring frequently, for 1 minute. Pour over meat and bring to a boil. Reduce heat to low, stir and cook without boiling water, stirring constantly, for 5 minutes. Heat through, decrease heat to low and simmer, stirring occasionally, for 25 minutes. Season with seasoning, change bay leaves and simmer longer, stirring occasionally.
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