| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Rib Beef; (approximately |
|
|
; 1.5kg) |
| 4 |
|
Cloves Garlic |
| 100 |
ml |
Natural Yoghurt |
| 1 |
ts |
Ground Cumin |
| 1/2 |
|
Lemon; (juice and lemon) |
| 2 |
|
Sprigs Thyme; (chopped) |
| 1 |
|
Red Chilli; (chopped) |
|
|
Rock Salt |
|
|
Crushed Black Peppercorns |
INSTRUCTIONS
1. 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.
2. Cut garlic cloves in half and with the point of a sharp knife,
make a few incisions and push the garlic cloves inside.
3. Combine yoghurt, cumin, salt, pepper, lemon rind and chilli
together with the thyme.
4. Pour the lemon juice over the ribs, followed by the yoghurt and
leave for 2 hours.
5. Scrape off the yoghurt mix, allowing some to remain and barbecue.
6. Serve with caramelised fried onions.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”