Spicy Beef Meatball Vindaloo
with Basmati Pilau and Cucumber Raita- Avoine
- Seigle
- Sésame
- Soya
- Blé
- Orge
- Lait
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Triticale
In this spicy Indian number, you'll simmer meatballs in a glorious sauce. Our aromatic dal spice delivers a full-bodied flavour to the Vindaloo, which is served over light and fluffy rice.
Ingrédients
250 g
Porc haché
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Gousses d'ail
1 pièce(s)
Concentré de bouillon de bœuf
56 g
Oignon, haché
6 g
Mélange d’épices dal
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
56 g
Petits pois
30 g
Gingembre
4 cs
Chapelure italienne
(Contient : Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir : Oeuf, Moutarde, Arachides, Crustacés, Poisson, Noix, Sulfites, Soya, Triticale)
3 cs
Sauce au yogourt
(Contient : Lait)
Non inclus dans la livraison
1 cs
Beurre non salé*
(Contient : Lait)
1 cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Valeurs nutritionnelles
Ustensiles
Instructions
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.
