Beef Vindaloo with Basmati Rice
This is a very nutritious dish, with high energy, great biological value protein, complex carbohydrates and fat with a very good ratio of saturated to unsaturated fatty acids (32% : 68%). It is a great source of haem iron (81% RDI), zinc as well as vitamins B12 and thiamin. Its sodium content may be of concern for those with high blood pressure or heart diseases. Yet, this dish is suitable for people with lactose or gluten intolerance.
While preparing the beef madras, boil the basmati rice using a rice:water ratio of 1:2 e.g. 600g basmati in 1.2L of water.
When the water starts boiling lower the heat, simmer for 12 - 15 minutes before turning off the heat. Then remove rice from heat and stand covered, for another 5-10 minutes, until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon.
Serve the basmati rice on a plate, then the beef madras and garnish with some green salad and cherry tomatoes as shown in the picture.