Glazed Indian Beef & Seeded Roast Veggies

• Meanwhile, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine mayonnaise, lemon zest and a squeeze of lemon juice. Season to taste and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• In a medium bowl, combine beef strips, Mumbai spice blend, garlic, a pinch of salt and a drizzle of olive oil.

• When veggies have 5 minutes cook time remaining, return the 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 from heat, return all the beef to the pan, then add apricot sauce and the butter, tossing to coat.

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

• When the roast veggies are done, add baby spinach leaves to the oven tray and gently toss to combine.