Indian spiced yoghurt-roasted Aussie beef blade
Alternate cuts: Beef rump or whole beef filet
For the yoghurt marinade:
1/2 each thinly sliced spanish onion
1 tbsp finely grated ginger
1 each finely chopped garlic clove
2 each small red chilies
1 each lime, juiced
2 tsp coarsely crushed coriander seeds
1 tsp salt
3 tsp ground turmeric
3 tsp garam masala
1 1/4 cups natural yoghurt
For the beef blade:
2 tbsp vegetable oil
3 pounds Aussie grassfed beef blade roast
1/4 each coarsely chopped spanish onion
2 ounces coarsely chopped ginger
2 each garlic cloves
3 tsp coriander seeds
2 each roughly chopped ripe tomatoes
1/2 bunch silver-beet, stalks trimmed, leaves coarsely chopped
Naan or basmati rice
For the yoghurt marinade: Process ginger, onion, garlic, chilli, spices, lime juice and 1 teaspoon salt in a food processor until finely chopped, transfer to a bowl and stir in yoghurt. Refrigerate half the yoghurt mixture, then add beef to remaining yoghurt mixture, turn to coat and marinate overnight.
To cook: Preheat oven to 325°F /160°C. Remove beef from marinade, wiping off most of the excess and place in a roasting pan on a lightly oiled rack. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (130-140°F / 55-60°C internal temperature or 1 hour 30 minutes for medium-rare, 140-150°F / 60-65°C 1 hour 40 mins – 1 hour 45 mins for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
Heat vegetable oil in a large frying pan over medium-high heat, add onion, ginger and garlic and cook for about 5 minutes until fragrant and onion is tender, then stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through silver-beet until wilted, season to taste with salt and a squeeze of lime.
To serve: Serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.