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  Added: May 25, 2006  •  Visited (438)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Curried Boneless Beef Roast
(Masaledar Raan)
What You Need:
  • ¼ cup fresh lemon juice
  • 3 tablespoons coarse salt or 2 tablespoons table salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon ground hot red pepper
  • A 5- to 5½- pound boneless sirloin roast about 5½ inches in diameter, tied securely at 1-inch intervals
  • 2 tablespoons ghee

    MASALA
  • 1 tablespoon saffron threads
  • ¼ cup boiling water
  • ¼ cup coarsely chopped onions
  • ¼ cup unflavored yoghurt
  • 1 tablespoon dried pomegranate seeds 1 tablespoon coarsely chopped garlic
  • 1 tablespoon scraped, coarsely chopped fresh ginger root
  • 1 tablespoon black mustard seeds
  • 8 whole cloves
  • A 1-inch piece of stick cinnamon, wrapped in a kitchen towel and crushed with a rolling pin
  • 1 teaspoon fennel seeds
  • The seeds of 6 cardamom pods or ¼ teaspoon cardamom seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup ghee melted

  • How To Cook:
    1. Mix the lemon juice, coarse salt, black pepper and red pepper together. Rub the mixture evenly over the surface of the meat and place it in a large bowl. With a long needlelike skewer, make perforations completely through the meat at ¼ -inch intervals all over its surface. Then rub it with the 2 tablespoons of ghee and set it aside for 15 or 20 minutes.

    2. Meanwhile, prepare the masala: Drop the saffron into a small bowl or cup, pour in the boiling water, and soak for 10 minutes. Combine the onions, yoghurt, pomegranate seeds, garlic, ginger, mustard seeds, cloves, cinnamon, fennel, cardamom, coriander and cumin in the jar of an electric blender.

    3. Blend at high speed for 1 minute, turn off the machine, and scrape down the sides of the jar with a rubber spatula. Then blend again until the mixture is reduced to a smooth puree. Stir in the saffron and its soaking water. With your fingers, rub the masala over the surface of the roast, and again perforate it as before.

    4. Cover the bowl with plastic wrap, and let the roast marinate at room temperature for 12 hours, or overnight in the refrigerator.

    5. Preheat the oven to 450°F. Place the beef fat side up on a rack in a shallow roasting pan and place it in the middle of the oven. After 15 minutes reduce the heat to 350°F. Basting the meat occasionally with the ¼ cup of melted ghee, roast the beef until it is well done and reaches a temperature of 170°F on a meat thermometer.

    6. If you are not using a thermometer, you can be fairly sure of the beef's being well done-which it should be, if you estimate approximately 30 minutes per pound. Start timing the roast after you reduce the heat to 350°F. Transfer the beef to a platter, carve it into ¼ -inch-thick slices and serve at once.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Condiments » Ghee
    Main Ingredient » Herbs & Spices » Cardamom
    Dish » Main Courses

     

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