Name: Indian-spiced roast beef
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1 tablespoon mustard seeds; 1 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 1/4 teaspoon mustard powder; 1/4 teaspoon ground turmeric; 1 tablespoon olive oil; 1.5 kilogram beef scotch fillet; 2/3 cup (160g) mango pickle

Ingredients

1 tablespoon mustard seeds

1 1/2 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/4 teaspoon ground nutmeg

1/4 teaspoon mustard powder

1/4 teaspoon ground turmeric

1 tablespoon olive oil

1.5 kilogram beef scotch fillet

2/3 cup (160g) mango pickle

Method

1.In a small frying pan, dry-fry seeds and spices over medium heat. Stir until fragrant. Combine spices and oil in a small bowl. Place beef in a shallow dish; rub spice mixture all over beef. Cover and refrigerate 3 hours or overnight.

2.Heat a covered barbecue to medium-high. Cook beef, turning until browned all over. Cook beef, covered, using indirect heat, following manufacturer’s instructions, 1¼ hours or until cooked as desired. Remove from heat, cover; rest 15 minutes.

3.Serve sliced beef with mango pickle.

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