Beef in indian spice paste
Ajowan or carum is a north Indian spice with a flavour similar to thyme and a peppery aftertaste. It is sold in speciality grocery stores. You could ask your butcher to tie the beef fillet with the string. The beef goes well with boiled potatoes that have been tossed with olive oil and coriander (cilantro), or a herb and fennel salad.
Ingredients
Paste
1/2 teaspoon cardamom seeds
1 teaspoon ajowan seeds
1 teaspoon cumin seeds
1½ teaspoons black peppercorns
1 teaspoon salt
2 bird's eye chillies, seeded
1 tablespoon finely chopped fresh ginger
1 small onion, roughly chopped
3 garlic cloves
1 tablespoon lemon juice
250 g (9 oz/1 cup) Greek-style yoghurt
1.25 kg (2 lb 12 oz) beef eye fillet (thick end)
Method
Step 1
To make the paste, put the cardamom, ajowan, cumin, peppercorns and salt in a mini processor. Whizz for 20 seconds, or until roughly chopped. Add the chillies, ginger, onion and garlic and whizz until the mixture forms a rough paste. Transfer to a small bowl and stir in the lemon juice and yoghurt.
Step 2
Tie the beef fillet in three to four places with kitchen string to give a thick, even log. Put the beef in a large roasting tin and thickly coat all over with the paste. Cover and refrigerate for 2 hours, or overnight.
Step 3
Preheat the oven to 220°C (425°F/Gas 7). Bring the beef to room temperature while the oven is heating. Bake the beef for 35 minutes. Cover the roasting tin with a double layer of foil and set aside to rest in a warm place for 15 minutes. Transfer the beef to a chopping board and cut into 5 mm (¼ inch) slices.
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