Mango-Glazed Mumbai Rump
with Carrot Couscous & Cucumber Yoghurt- Gluten(Wheat)
- Almond
- Milk
Discover a classic fusion of Indian and modern flavours with a whole new twist! Take filling carrot couscous paired with moreish mango-glazed beef rump, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with a refreshing dollop of cucumber yoghurt for a hit of freshness. *This recipe is under 650kcal per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
carrot
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
1
cucumber
1 bag
mint
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Beef Rump
1 packet
mango chutney
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Mumbai Spice Blend
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add the water and chicken-style stock powder and bring to boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. • Add baby spinach leaves and stir to combine.
• Cut cucumber into bite-sized chunks. Pick mint leaves and roughly slice. • In a small bowl, combine cucumber, mint and yoghurt. Season. • Heat a large frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine beef and Mumbai spice blend and a drizzle of olive oil. Season.
• Return the frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Remove from heat, then add mango chutney and turn to coat. Transfer to a plate to rest.
• Slice the mango-glazed Mumbai rump. • Divide carrot couscous between bowls. • Top with rump and toasted almonds. • Serve with cucumber yoghurt.
