Roast
1 tbsp olive oil
1 onion, chopped
1/4 cup of tomato paste
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 Grow & Behold Kalakel
2 cups coffee porter beer
2 cups pomegranate juice

Chutney
1 tbsp olive oil
1 red onion, chopped
1/2 pound rhubarb, cut into ½ inch slices
3 tbsp sugar
1 tsp vinegar
½ tsp salt
¼ tsp pepper

 

Make the roast
In a large non-stick frying pan heat the oil over medium high heat and cook the onion for 5 minutes, stirring. Add the tomato paste, allspice, cinnamon, salt, and pepper and cook for 2 more minutes.

Add this cooked mixture to a crock pot set on low. Set the Kalakel on top of the cooked onions and pour in the porter and the pomegranate juice. Cook on low for 5-8 hours.

 

Make the chutney

Heat 1 tbsp of oil in small pot over medium heat. Add the onion, salt, and pepper. Cook, stirring occasionally, until tender and beginning to brown, 5 to 7 minutes. Add the rhubarb, sugar, and ¼ cup water to the pot. Cover and cook for 10 minutes until the rhubarb is tender and broken down. Stir in vinegar and remove from heat. Serve warm over the cooked Kalakel.