For yoghurt marinade, process ginger, onion, garlic, chilli, spices, lime juice and 1 tsp salt in a food processor until finely chopped, transfer to a bowl and stir in yoghurt. Refrigerate half the yoghurt mixture, then add beef to remaining yoghurt mixture, turn to coat and marinate overnight.
Preheat oven to 160°C. Remove beef from marinade, wiping off most of the excess and place in a roasting pan on a lightly oiled rack. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (55-60°C internal temperature or 1 hour 30 minutes for medium-rare, 60-65°C 1 hour 40 mins – 1 hour 45 mins for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add onion, ginger and garlic and cook for about 5 minutes until fragrant and onion is tender, then stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through silverbeet until wilted, season to taste with salt and a squeeze of lime and serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.
Add a splash of beef stock to the roasting pan if you’d like a delicious light sauce to spoon over the finished beef. The flavours of the marinade will drip down into stock and mingle to form a beautiful sauce.
These Indian-inspired flavours would work well with other cuts of beef too – a rump roast would be a good option or try a whole beef fillet for a special occasion meal.