This beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.
Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade.
Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn off burner under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.
Combine 3/4 cup (175 mL) EACH mayonnaise and ranch dressing, and 1-1/2 tsp (7 mL) ground cumin. Refrigerate 1 to 2 hours for flavours to develop. Makes 1-1/2 cups (375 mL).
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.