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Lamb Vindaloo

Lamb Vindaloo with Couscous and Greek Yogurt–Feta Sauce

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We’re big fans of Indian vindaloo, a saucy, spicy curry dish that’s typically served with rice. In this version, Chef Andrea is swapping in grains of Moroccan couscous for chewy texture and a touch of nutty flavor. It’s a satisfying base for the blend of beef and lamb browned in vindaloo paste and tossed with roasted eggplant, red bell pepper, and onion. Topped with tangy Greek yogurt and feta and sprinkled with fresh mint, this meal is the mashup we’ve been craving.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 870
    • Protein 49g
    • Total Carb 70g
    • Total Fat 43g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • garlic
      • 2 cloves
      • garlic
    • eggplant
      • 1
      • eggplant
    • nonfat Greek yogurt
      • 1 container
      • nonfat Greek yogurt
    • lemon
      • 1
      • lemon
    • mint
      • 1/8 ounce
      • mint
    • red onion
      • 1
      • red onion
    • crumbled feta cheese
      • 2 ounces
      • crumbled feta cheese
    • chicken stock
      • 8 ounces
      • chicken stock
    • red bell pepper
      • 1
      • red bell pepper
    • vindaloo curry paste
      • 2 tablespoons
      • vindaloo curry paste
    • ground beef and lamb
      • 10 ounces
      • ground beef and lamb
    • Moroccan couscous
      • 2/3 cup
      • Moroccan couscous

    What You’ll Need

    • kosher salt
    • black pepper
    • canola oil
    • baking sheet
    • 6" small pot with lid
    • 12" large high-sided pan

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      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

    2. Roast Vegetables

      Roast Vegetables

      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. 

    3. Cook Couscous

      Cook Couscous

      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.

    4. Cook Beef and Lamb

      Cook Beef and Lamb

      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.

    5. Make Feta Sauce

      Make Feta Sauce

      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.

    6. Plate Lamb Vindaloo

      Plate Lamb Vindaloo

      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. Dollop over feta sauce and sprinkle over remaining mint. Dig in!

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