This marinated roast, succulent and savoury, will melt in your mouth. Roast seasonal vegetables while the beef is cooking and everything can be ready to serve at the same time.
INGREDIENTS
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1 medium onion, minced
- 1 tablespoon each, minced ginger, lemon juice and curry powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 kg inside round roast
METHOD
- combine yogurt, garlic, onion, ginger, lemon juice, curry powder and salt in large sealable freezer bag, squeeze and mix well
- pierce roast on all sides with fork and place in bag with marinade
- refrigerate for 24 hours
- preheat oven to 450
- place roast in a shallow roasting pan for 10 minutes
- reduce heat to 275; cook uncovered until desired doneness
- cover roast with foil and let it rest for 15 minutes before carving
