| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main course | 4 | Servings | |
INGREDIENTS
| 1 | Rib Beef, approximately | |
| 1.5kg | ||
| 4 | Cloves Garlic | |
| 100 | Natural Yoghurt | |
| 1 | t | Ground Cumin |
| 1/2 | Lemon, juice and lemon | |
| 2 | Sprigs Thyme, chopped | |
| 1 | Red Chilli, chopped | |
| Rock Salt | ||
| Crushed Black Peppercorns |
INSTRUCTIONS
Ask your butcher to prepare the rib of beef by hand, sawing between the rib bone, effectively making two cutlets. Trim off some of the excess fat and nick the outside of the rib fat so that it does not curl up on cooking. Cut garlic cloves in half and with the point of a sharp knife, make a few incisions and push the garlic cloves inside. Combine yoghurt, cumin, salt, pepper, lemon rind and chilli together with the thyme. Pour the lemon juice over the ribs, followed by the yoghurt and leave for 2 hours. Scrape off the yoghurt mix, allowing some to remain and barbecue. Serve with caramelised fried onions. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 42.1mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g