Beef Vindaloo with Fragrant Rice Pilaf

 As much as I like to preach the "Made from Scratch" approach, I too have succumbed to store bought curry paste. Jamie has too on occasion, so that MUST make it OK!  Stuck for a quick dinner party idea?  This slow cooked spicy Vindaloo with gorgeously scented rice is just the ticket.

Serves 4 (with leftovers for lunch......Yeeehaa!)

2 tbs of olive oil
1kg of chuck or gravy beef, diced into bite sized chunks
1 large brown onion, halved and sliced vertically
1 clove of garlic, finely diced
4 tbs of Pataks Vindaloo Curry Paste
1 x 400gm tin of diced tomatoes
1 cup of water
100gm of baby spinach leaves
1 cup of chopped fresh coriander
1 tsp of sugar
Sea salt and Pepper
1/4 cup of sliced almonds
4 tbs of natural yoghurt

For the Pilaf

2 tbs of olive oil
20gm of butter
1 large brown onion, very finely diced
4 cloves
6 cardamom pods, bruised with the back of your knife
1 cinnamon stick
1 tsp of cumin seeds
2 cups of basmati rice
3 cups of chicken stock (I prefer salt reduced)
3 tbs of chopped fresh coriander
Sea salt and pepper

4 x Flatbreads to serve*

Preheat the oven to 180 degrees celsius.  Spread the flaked almonds in a single layer over a lined baking tray and bake for approximately 5 minutes or until golden.  Set aside.

Heat  the oil for the curry in a large heavy based saucepan.  Brown the beef in batches on all sides and drain on paper towel.  In the same pan, gently fry the onion and garlic until soft and return the beef to the pan (add a little more oil for the onion and garlic if needed).  Stir in the curry paste making sure to coat all the meat and fry for 1 minute until fragrant.  Add the water, tomatoes and sugar and stir well to combine.  Season with a little salt and pepper and bring to the boil. Reduce the heat to a very low  simmer,  cover and allow to gently bubble away for approximately 2 hours.  Stir every once in a while to prevent the bottom sticking and burning.  After 2 hours, remove the lid and reduce the liquid for 20 minutes.  Stir through the baby spinach leaves and coriander just before serving

Heat the oil and butter for the rice in a heavy based pan.  Lightly fry the onion, cloves, cardamom pods, cinnamon stick and cumin seeds until the onion is soft and translucent.  Stir in the rice and cook for 1-2 minutes making sure all the rice is nicely coated with the oily mixture.  Add the stock, stir and bring to the boil.  Once boiling, reduce to a low simmer and cover with a tight fitting lid.  Allow to simmer for approximately 12 minutes, turn the heat off and allow to stand for 10 minutes before lifting the lid and fluffing with a fork.  Stir through the chopped coriander.

To serve, lightly oil a cup sized ramekin and spoon in the rice mixture.  Press on top to make sure it is packed firmly and invert on to a serving plate.  Repeat with the remaining 3 plates.  Spoon the Vindaloo around and over the rice.  Top with yoghurt,  toasted almonds and a sprig of coriander.

*  I always use the Mission multigrain wraps for flatbread. Dampen each side of the flatbreads with a little water and wrap them tightly in foil. Pop in a pre-heated oven for 5 minutes and you will have soft, chewy, yummy bread to soak up the sauce......