This spicy Indian number simmers meatballs in a glorious sauce. An aromatic dal spice delivers a full-bodied flavour to the Vindaloo, which is served over fluffed rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
454 g
Ground Beef
1 unit
Garlic, bulb
1 unit
Beef Broth Concentrate
113 g
Onion, chopped
2 tbsp
Dal Spice Blend
(Contains Mustard)
1.5 cup
Basmati Rice
⅓ cup
Green Peas
30 g
Ginger
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
1 box
Crushed Tomatoes
100 g
Greek Yogurt
(Contains Milk)
66 g
Cucumber
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat a medium pot over medium heat. When hot, add 2 tbsp butter, then half the onions. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add 2 1/2 cups water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, peel, then mince or grate ginger. Peel, then mince or grate garlic. Combine beef, breadcrumbs, half the ginger and 1 tbsp garlic in a large bowl. Season with salt and pepper.
Roll beef mixture into equal 2-inch sized meatballs (you should have 16). Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 10-12 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then remaining onions, remaining garlic and remaining ginger. Cook, stirring often, until onions begin to soften, 2-3 min. Sprinkle over the Dal Spice Blend. Cook, stirring often, until fragrant, 1 min.
Reduce heat to medium. Add crushed tomatoes, broth concentrate and 1/2 cup water. Cook, stirring occasionally, until slightly reduced, 3-4 min. Meanwhile, coarsely grate cucumber. Mix the yogurt and cucumber in a small bowl. Season with salt and pepper. Set aside.
Add meatballs to the sauce. Stir to combine. Fluff rice with a fork. Season with salt. Stir in peas to warm through. Divide rice between bowls. Top with beef vindaloo. Dollop over cucumber raita.