INDIAN-SPICED ROAST BEEF & ROOT VEGETABLES

SERVES 6 PREP + COOK 1 HOUR 20 MINS + STANDING

✦ 3 tsp ground cumin ✦ 2 tsp ground coriander ✦ 2 tsp ground turmeric ✦ 2 tsp garam masala ✦ 2 cloves garlic, crushed ✦ 2cm piece fresh ginger, peeled, grated finely ✦ 2 tsp brown sugar ✦ 1kg piece beef eye-fillet ✦ 2 tbsp olive oil ✦ ¹⁄ 3 cup fresh coriander leaves ✦ mango chutney yoghurt (see tip), to serve

SPICE-ROASTED ROOT VEGETABLES

✦ 800g baby carrots, trimmed, peeled ✦ 6 medium parsnips, peeled, quartered ✦ 2 bunches baby beetroots, peeled, quartered ✦ 12 cloves garlic, peeled ✦ 3 tsp garam masala ✦ 2 tbsp olive oil 1 Preheat oven to 200°C. 2 Mix spices, garlic, ginger and sugar in a small bowl to make a paste. Season.

3 Tie beef with kitchen string at 4cm intervals. Rub spice paste all over beef. Cover. Stand 20 mins for flavours to develop.

4 SPICE-ROASTED ROOT VEGETABLES

Line a roasting pan with baking paper. Combine ingredients in a large bowl, then season. Place vegetable mixture in pan, in a single layer. Roast 15 mins.

5 Heat oil in a large heavy-based frying pan over high heat. Cook beef, turning, 8 mins until browned all over. Add browned beef to pan with vegetables. Roast a further 25 mins for medium-rare or until beef is cooked as you like. Transfer beef to a plate. Stand, covered loosely with foil, 10 mins.

6 Cut beef into slices. Top beef and roasted vegetables with coriander. Drizzle with a little of the mango chutney yoghurt and serve with remaining yoghurt.