Slow Baked Tandoori Rib Eye on the Bone

Roast the coriander seeds and cardamom seeds in a dry fry pan until fragrant and smoking then tip into a mortar and pestle and grind into a powder.

Tip in all the rest of the dry ingredients and grind to combine well.

Pour the dry mix into a bowl and set aside.

Put the garlic and ginger into the mortar and pestle and break them down, then add the coriander roots and grind then add the onion and bash that for several minutes. Add half the dry mix back into the mortar to help break down the onion and continue to grind away. Add in the chopped chili and continue to work away at the mixture. Now add in the lemon juice along with the rest of the dry mix and continue to grind until you have a rough paste. When you are happy with the consistency of the paste, mix through the finely chopped coriander and the yoghurt.

Place the Rib Eye on a chopping board and with a sharp knife make four or five cuts about two or so cm deep along the meat then make four or five cuts on the other diagonal so as to form square.

Put the piece of rib eye in an oven proof baking dish and smother it with the Tandoori paste rubbing it in to the cuts and making sure to rub the paste evenly all of the meat.

Cover with glad wrap and let marinate for several hours before cooking.

Cover the rib eye with alfoil and then put into a fan forced oven at 150° and cook for 1 ½ hours.

Remove cover and turn oven up to 180° and cook for a further 30 minutes or until well coloured.