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.
/ serving 4 people
/ serving 4 people
Beef Broth Concentrate
Dal Spice Blend(ContainsMustard/Moutarde)
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
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.