Ingredients
Directions
Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings.
Set aside.
Sauté garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender.
Add salt, tomato sauce and chopped green chiles, stirring well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender.
Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender.
Remove roast to a serving platter; spoon sauce over roast.
Arrange vegetables around roast and sprinkle with slivered almonds.
If desired, garnish with parsley sprigs and cherry tomatoes.
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