I made this with spicy ginger-garlic potatoes (they’ll be the next post), and it amused me to have taken such a standard, literally meat-and-potatoes American meal, and made it all Indian. Ho ho ho, I’m so thematic.
Recipe is halved for a smaller roast, and comes from here. I didn’t make their accompanying pumpkin wedges, opting for the potatoes I mentioned earlier instead.
Garam Masala Roast Beef
~1/2 lb beef roast
5 cloves garlic
1 tbsp garam masala
1 1/2 tsp oil
Take the beef out of the fridge 20 minutes before cooking.
Preheat the oven to 400.
Put the cloves of garlic in the middle of your roasting pan – they’re going to prop up your roast off the floor of the pan, so arrange them accordingly. You may find that 5 isn’t really enough. I think I may have wound up using 6 or 7.
Rub garam masala evenly all over the roast.
Plop it on top of the garlic cloves.
Drizzle the oil over it.
Sling it into the oven for 40 – 50 minutes, depending on your desired level of doneness.
When you take it out, tent loosely with foil and let rest for 15 minutes.
Serve drizzled with pan juices. You could also squeeze one of those roasted garlic cloves onto it… yum.
Oh, it looks like the one-year blogiversary of this site has come and gone. Whoopee.