MAIN COURSE: MASALA ROAST BEEF WITH MINTED PEA PUREE
Slow-roasted beef with a garam masala crust, served with a refreshing British minted pea puree. It's what happens when Sunday roast meets Indian spice markets.
Coronation Chicken Samosa Recipe
Prep Time: 20 minutes (plus marinating time)
Cook Time: 1 hour 30 minutes
Serves: 4 guests
Ingredients:
For the Masala Roast Beef:
• 2 lbs beef roast (such as sirloin or ribeye)
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
For the Minted Pea Puree:
• 2 cups frozen peas
• ¼ cup fresh mint leaves
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 tablespoon lemon juice
Instructions:
1. Marinate the Beef:
> In a bowl, combine garam masala, turmeric, cumin, coriander, salt, and pepper. Rub the spice mixture all over the beef.
> Drizzle olive oil over the spiced beef, ensuring it's well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Roast the Beef
Filling:
> Preheat your oven to 350°F (175°C).
> Place the marinated beef in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes for medium-rare, or longer for your preferred doneness.
> Once cooked, tent with foil and let rest for 15 minutes before slicing.
3. Prepare the Minted Pea Puree
> While the beef is roasting, boil the peas in salted water until tender, about 3-4 minutes.
> Drain the peas and transfer to a blender. Add fresh mint leaves, butter, lemon juice, salt, and pepper.
> Blend until smooth. Adjust seasoning as needed.
4. Serving
> Slice the roast beef into thick slices.
> Spoon a generous amount of minted pea puree onto each plate.
> Arrange slices of masala roast beef atop the pea puree.
> Serve immediately, offering a fusion of British elegance and Indian warmth on a plate.