Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
22 Ingredients
Number of servings
6
- 1 beef stock cube
- 1 fresh chilli, chopped (optional)
- 2 chillies
- 2 cm piece fresh ginger
- 1 bunch fresh mint, leaves removed and shredded
- 1/2 brown onion, chopped
- 1kilograms beef bolar blade roast
- 1teaspoons ground cardamom
- 1teaspoons coriander seeds
- 1teaspoons smoked paprika
- 50milliliter lemon juice
- 200milliliter Greek-style yoghurt
- 2teaspoons ground black pepper
- 50grams pomegranate arils
- flatbread (to serve)
- 1teaspoons cumin seeds
- 2 sprig thyme, leaves removed
- 2 sprig rosemary, leaves removed
- 4 garlic cloves, crushed
- 1tablespoons tomato paste
- 100milliliter canola oil
- 1teaspoons sea salt
Method
Step 1 of 5
To make the spice paste, place rosemary, thyme, garlic, ginger, spices, chillies, pepper, onion and salt in a blender or small food processor. Blend until finely ground. Add lemon juice, tomato paste and oil and blend together.
Step 2 of 5
Place beef into a large snap-lock bag with spice paste, seal and massage paste well into meat. Marinate in fridge for 4 hours.
Step 3 of 5
Preheat oven to 180°C. Remove meat from bag and place on a wire rack in a roasting pan. Spread any remaining spice paste over meat. Add enough boiling water to pan to 2cm deep. Crumble stock cube into water. Cover meat with baking paper and tightly cover with foil. Bake for 2 hours. Remove from the oven. Remove the foil and paper and carefully pour off the cooking juices into a container and set aside. Return meat to the oven and cook, uncovered, for 1 hour or until crisp.
Step 4 of 5
Meanwhile, remove fat from pan juices and place into a saucepan. Bring to the boil, reduce heat to medium-low and simmer until sauce has reduced and thickened. Cool.
Step 5 of 5
Remove beef from oven, cover loosely with foil and rest for 30 minutes. Pull beef apart using two forks and transfer to a serving platter with yoghurt, mint, pomegranate arils and chilli. Serve with flatbread, drizzled with sauce.
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