Spiced Beef with Two Sauces

From issue #5.
Photography by Photography by Becky Nunes.
Spiced Beef with Two Sauces

Serves: 6


1 kilo piece sirloin

Spice Rub
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons sweet smoked paprika
1 teaspoon salt
2 cloves garlic, crushed
2 tablespoons oil

Cooling Sauce
1 cup thick plain yoghurt
1 clove garlic, crushed
small handful mint and coriander leaves, chopped
½ small cucumber

Fiery Sauce
1 cup thick plain yoghurt
2-3 teaspoons harissa, to taste
½ teaspoon salt


Tie the sirloin at intervals with kitchen string, to retain its shape. Toast the coriander and cumin separately in a dry pan and grind. Combine with the other rub ingredients in a small bowl and coat the sirloin on all sides. Cover and allow to marinate, refrigerated, for a couple of hours or overnight.

Allow to return to room temperature before cooking.
Preheat the oven to 200ºC.

Transfer the beef to a shallow roasting pan, add 2 tablespoons of water and roast in the oven for 40 minutes for medium rare beef. Remove from the oven, cover loosely and rest for at least 10 minutes before carving.

Cooling Sauce: Scoop the seeds from the cucumber, grate and squeeze to remove excess moisture. Combine with the other ingredients.

Fiery Sauce: Combine all the ingredients in a bowl.

To serve: Slice the beef and place on a platter. Serve the two sauces separately. Serves 6

Sweet Smoked Paprika: Sweet pimientos are slowly smoked over fire then ground to produce and intense paprika. Also available in bittersweet and hot from good food stores.

Harissa: [Har-ritha] A fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway. Available from good food stores