Prep: 10 mins
Cook: 50 mins
1 kg topside of beef
3 onions, thinly sliced
2 tsp turmeric
6 curry leaves
500 ml low-fat natural yoghurt
A glug of olive oil
Salt and pepper
Preheat your oven to 240C
Unwrap your beef and pat it dry with kitchen paper. If you have enough time, leave it out of the fridge for an hour to let it get to room temperature.
Place the joint in the middle of a large, deep metal roasting tray.
Rub all over with a little olive oil and a generous amount of salt and pepper. This will help form a lovely crust when it is roasting.
Slide your beef onto the top shelf of the oven, and immediately turn the temperature down to 200C.
Roast for 35 mins for rare, 45 mins for medium and 1 hour for well done.
Once cooked, transfer the meat to a plate. Allow it to rest for at least 30 minutes before carving.
While the beef is resting, put the roasting dish containing all of the juices onto a medium hob and tip in the onions.
Fry for 5 minutes, scraping up the meaty crust from the bottom with a wooden spoon.
Using a pestle and mortar (or a small food processor), bash the turmeric and curry leaves together with some salt and pepper.
Pour this mixture in with the onions and cook for another few minutes. Finally spoon in the yoghurt and warm everything through.
Thinly slice the beef and spoon over generous amounts of the sauce.