Indian vindaloo is a saucy, spicy curry dish that’s usually served with rice—but this version swaps in grains of Moroccan couscous, instead. This makes for a chewy, nutty base that’s then topped with vindaloo-browned beef and lamb and tossed with roasted eggplant, red bell pepper, and onion. Tangy Greek yogurt–feta sauce and fresh mint add a final fragrant, creamy touch.
6″ small pot with lid
12″ large high-sided pan
1 red bell pepper
⅛ ounce mint, divided
1 red onion
2 cloves garlic
8 ounces chicken stock
⅔ cup Moroccan couscous
10 ounces ground beef and lamb
2 tablespoons vindaloo curry paste
2 ounces crumbled feta cheese
5¼ ounces nonfat Greek yogurt
Using a slotted spoon will drain off any excess fat from the beef and lamb so it stays in the pan, not in your vindaloo. Pouring the fat down the drain may damage your pipes—instead, pour it into a heatproof container once it’s cooled slightly, and dispose in the garbage.
Preheat oven to 450°F. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem. Cut into ½-inch pieces. Cut eggplant into ½-inch dice, discarding ends. Roughly chop mint leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. Mince garlic.
On a baking sheet, toss bell pepper, eggplant, and onion with 2 tablespoons canola oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until lightly browned, 20-22 minutes.
While vegetables roast, in a small pot, bring chicken stock and ⅓ cup water to a boil over high heat. Then, remove pot from heat and immediately stir in couscous and ¼ teaspoon salt to combine. Cover and set aside until ready to serve. Kitchen tip: Because it cooks by absorbing hot liquid until soft and fluffy, Moroccan couscous doesn’t need to be boiled or drained like pasta.
Heat 1 teaspoon canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add beef and lamb and garlic. Cook, breaking up, until browned, about 4 minutes. Add vindaloo paste and cook, stirring, until fully combined, 1-2 minutes more. Season with ¼ teaspoon salt and remove pan from heat. Stir in half of mint.
While beef and lamb cook, in a small bowl, whisk together feta, Greek yogurt, and juice of ½ lemon to combine. Season with ¼ teaspoon salt and black pepper as desired. Use remaining lemon to brighten a glass of water.
Divide couscous between serving bowls. Once roasted, add vegetables to pan with beef and lamb. Stir to combine. Using a slotted spoon, transfer lamb vindaloo to bowls, discarding excess fat (see Recipe Tip). Dollop over feta sauce and sprinkle over remaining mint. Dig in!
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