Apricot-Glazed Mumbai Beef & Garlic Yoghurt

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, ginger paste and 1/2 the garlic, stirring, until softened, 2-3 minutes. Remove from heat. • Return brown rice to the pan and stir to combine. Cover to keep warm and set aside.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• While the rice is cooking, roughly chop baby spinach leaves. • In a medium bowl, combine beef strips, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When the brown rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, return all beef to the pan, then add apricot sauce (see ingredients) and a splash of water. Toss beef to coat. • To the pan with brown rice, add baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine.

TIP: Cooking the meat in batches over a high heat helps it stay tender.