Apricot-Glazed Mumbai Beef & Garlic Yoghurt
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Apricot-Glazed Mumbai Beef & Garlic Yoghurt

Apricot-Glazed Mumbai Beef & Garlic Yoghurt

with Carrot Freekeh & Almonds

There’s something for everyone in this bowl. If you’ve got a sweet tooth, an apricot glaze will be very satisfying or if you fancy a bit of bite, a garlic yoghurt goes well with tender beef strips, for those needing a bit of meat on their forks. Wanting a touch of rice, then this bowl has it with a carrot brown rice. You can’t go wrong!

This recipe is under 650kcal per serving.

Calorie Smart
Dietitian Approved

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

3 clove




1 packet


(Contains Gluten; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

beef strips

1 sachet

Mumbai Spice Blend

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Apricot Sauce

Not included in your delivery

olive oil


white wine vinegar


Nutrition Values

Energy (kJ)2323 kJ
Fat20 g
of which saturates6.1 g
Carbohydrate51.6 g
of which sugars17.4 g
Protein40.9 g
Sodium826 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan



• Finely chop garlic. Grate the carrot. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and set aside.

TIP: The freekeh is cooked when it has softened but still retains some bite.


• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. Remove from heat. • Return freekeh to the saucepan with carrot, then add vegetable stock powder and stir to combine. Set aside.


• Meanwhile, 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 the 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 freekeh 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, then add apricot sauce and a splash of water. Toss beef to coat. • To the pan with freekeh, add baby spinach and a drizzle of 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.


• Divide carrot freekeh between plates. • Top with apricot-glazed Mumbai beef. • Garnish with toasted almonds. Serve with garlic yoghurt. Enjoy!