Indian Spiced Beef Roast Recipes

INDIAN-SPICED PEPPER STEAK

Steps:

• Gather all your ingredients and place around large work area, near stove.
• Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
• Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
• Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
• Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
• Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
• For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
• For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.

INDIAN POT ROAST

Steps:

• Place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. Cook on High until roast is tender, 4 to 6 hours.
• Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. Sprinkle chili powder over onions and cook until fragrant, about 30 seconds. Stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
• Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.

SPICED ROAST BEEF

Steps:

• Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
• Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

INDIAN SPICED BEEF ROAST

Steps:

• Wash meat, cut into thick slices or into 4-6 chunks.
• Prick meat with a fork on all sides.
• Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
• To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
• Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
• Add the vinegar, sugar and salt to the bowl and stir well.
• Dredge the meat in the spice mixture and let it sit for two hours.
• Preheat oven to 350°F.
• In an electric frying pan, heat oil and saute onions till tender.
• Add meat with spices and brown for about 7-8 minutes turning once.
• Put half of the meat, spices and onion in a roasting pan.
• Put one cup of tomatoes in over it.
• Layer the rest of the meat on top.
• Add the remaining tomatoes and 2 cups of water.
• Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.