Heat your oven to 240°C/Fan 220°C/Gas 9. Unwrap the beef and pat it dry with kitchen paper. If you can, leave it out of the fridge for 1 hr to let it get to room temperature.

Place the joint in the middle of a roasting tin. Rub the beef all over with 1 tbsp olive oil and a generous amount of salt and pepper. This’ll help form a lovely crust when it’s roasting.

Slide the beef onto the top shelf of the oven, and immediately turn the temperature down to 200°C/Fan 180°C/Gas 6. Roast for 35 mins for rare, 45 for medium and 1 hr for well done.

Once the beef is cooked to your liking, transfer the meat to a warm plate or board (keep the roasting tin for later). Loosely cover with foil. Allow it to rest for at least 30 mins.

While the beef is resting, halve, peel and thinly slice the onions. Set the roasting tin containing any meat juices over a medium heat. Add the sliced onions. Fry for 5 mins, stirring the onions and scraping up the meaty crust from the bottom with a wooden spoon.

While the onion cooks, use a pestle and mortar (or a small food processor) to bash 2 tsp turmeric and the curry leaves together with some salt and pepper. Fold this mix into the onions and cook for another few mins. Let the spiced onions cool a little, then swirl them through the yogurt.

Thinly slice the beef and spoon over the spiced onion yogurt to serve.