Indian-spiced steak and spuds

1. 1

   Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight.

2. 2

   On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15-20 minutes depending on the thickness.

3. 3

   Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden.

4. 4

   Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through.

5. 5

   Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor.

6. 6

   To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak.

1 serving ≈ 575 g

Nutrition values are estimates. - means data is unavailable.