1 kg bolar roast
1 1/2 tablespoons ground sumac
2 tablespoons coconut sugar
1 tablespoon olive or coconut oil
2 bay leaves
1 cup beef or vegetable stock
2 red onions, peeled and cut into wedges
1 head garlic, halved on the round
1 bunch fresh flat leaf parsley, to serve
sea salt and black pepper
3/4 cup blanched almonds+
1/2 cup (45g) rolled oats
1 clove garlic, peeled and crushed
1 tablespoon almond milk (or milk of choice)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Preheat oven to 150C. Mix sumac coconut sugar and a pinch of salt and pepper in a small bowl and rub over the meat.
Place large round casserole dish on medium heat on stove, add oil, and cook meat for 2 minutes on each side to seal it. Remove meat from dish, turn off heat, add bay leaves and stock, place garlic in the middle of the dish and place bolar on top. Arrange onions around the meat, cover with lid (or double layered foil) and place in oven to cook for 2 hours.
Whilst bolar is roasting, prepare the almond sauce. Soak rolled oats in 1/2 cup (125ml) water. Dry roast almonds in a large fry pan until lightly golden, then place in blender or food processor with oats, garlic, milk, olive oil and lemon juice and blitz until smooth.
Once meat is cooked, pull apart using forks or place in the middle of the table for guests to do so. Serve with almond sauce to accompany.
+ Note: If you don’t have a casserole dish, sear off the beef in a fry pan then transfer to a large lasagna dish or roasting pan and cover with a double layer of foil.
Regular raw almonds are fine for the almond sauce, however will alter the colour of the sauce.