Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine yogurt, garlic, onion, gingerroot, curry powder, lemon juice, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork and add to bag, massaging to coat in marinade; seal bag and refrigerate for 12 to 24 hours.
Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
Remove meat from marinade; discard marinade. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1¾ hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Cumin-Scented Dressing: Meanwhile, whisk together mayonnaise, ranch dressing, cumin and cilantro, to taste (if using) in a bowl. Cover and refrigerate 1 to 2 hours for flavours to develop.
Transfer roast to cutting board, cover with foil and let rest 15 minutes. Carve across the grain into thin slices and serve with Cumin-Scented Dressing.