Outdooroven recipe: ribeye with yogurt sauce
- 2 tsp black peppercorns
- 2 tsp sea salt
- ½ tbsp (Ketoembar) ground coriander
- 1 tbsp fennel seeds
- 1 tbsp mustard seed
- 2 ribeye
- 2 tbsp groundnut oil
- 1 lime (scrubbed clean)
- 15 g fresh mint
- 100 ml Greek yogurt
- ½ clove of garlic
- Mortar
- Blender