Spicy Beef Vindaloo
with almond pilaf
Rogan Josh Curry Paste
Red Wine Vinegar
Chopped Tomato with Onion & Garlic
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
Pour 300ml cold salted water (double for 4p) for the rice into a medium pot with with a tight-fitting lid. Stir in the rice and trumeric and bring to the boil. Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Roughly chop the coriander (stalks and all).
Place a large pan over medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Set the nuts aside. Wipe and return the pan to a high heat with a drizzle of oil. Add the onion and carrot to the pan and fry until softened stirring occasionally, 5-6 mins. Season with salt and pepper.
Meanwhile, cut the beef into thin strips. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
Reduce the heat to a medium-high. Add the rogan josh and harissa paste to the veg pan and fry for 1-2 mins. Add the chopped tomato, red wine vinegar, beef strips and 0.5 tsp sugar (double for 4p). Mix well, cover and simmer for 8-10 mins. Season to taste with salt, pepper and sugar. IMPORTANT: Meat is safe to eat when the outside is browned.
Fluff up the rice with a fork. Divide the pilaf and Vindaloo between plates and top with chopped coriander and toasted almond flakes.