Beef Vindaloo with cauliflower and basmati rice

Ingredients for 6 servings:

• 1 kg beef goulash
• 5 onions
• 8 garlic cloves
• 4 cm ginger
• 4 tbsp white wine vinegar
• 3 tsp sugar
• 4 tbsp clarified butter for frying
• 2 tsp cinnamon
• 2 tsp curry
• 2 tsp cumin
• 1 small chili pepper(s)
• 1 tsp cardamom pod(s)
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 tsp turmeric
• 300 g basmati rice
• 1 tsp turmeric
• Salt
• 1 large cauliflower

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Goulash with an Indian touch

Finely grind the spices for the spice mix in a mortar and pestle and mix. Dice the meat into approximately 2 cm pieces. Roughly dice the onions, grate the garlic and ginger or chop them very finely. Remove the stalk from the cauliflower. In a large pot, fry the onions in 2 tablespoons of clarified butter until dark brown. Briefly fry the meat in 1 tablespoon of clarified butter in a pan until hot. Set the meat aside in a bowl. In the pan, fry the ginger and garlic in 1 tablespoon of clarified butter and transfer to the pot. Add the spice mix and sugar to the pot, stir, and heat for 2 minutes, then deglaze with the vinegar. Transfer the meat from the bowl to the pot. Dissolve the aromatics from the pan and bowl with a total of 500 ml of water and pour into the pot. Let the pot contents simmer on low heat for 45 minutes. Cover the bottom of the pan with a thumb’s width of water and steam the cauliflower without salt for 20 minutes with the lid closed. Season the rice with salt and 1 teaspoon of turmeric. To serve, arrange the rice, cauliflower, and goulash in equal portions. The salt-free cauliflower provides a nice contrast to the spicy rest of the dish.