Recipes

For the marinade:

• 1 tsp Buffalo Ginger

• 1 tsp Purple Stripe Garlic powder

• 2 tsp soy sauce

• 2 Tbsp Roasted Curry Powder

• 1 tsp chili flakes or to taste

• Salt, to taste

• 2 tsp lime juice

• 1 Tbsp plain yogurt

For the roast:

• 1 lb boneless beef (sirloin or bottom round work best), or sub cauliflower or a mix of root vegetables like rutabaga, carrots and turnips

• ½ cup oil

• 2 tomatoes (1 chopped + 1 sliced, divided)

• 1 cinnamon quill

• 5 cardamom pods

• 2 cloves

• 1 tsp Red River Coriander

• ½ tsp Prasad’s Curry Leaf (or fresh curry leaves) (optional)

• 1 onion (sliced)