Apricot-Glazed Mumbai Beef Rump
with Veggie Couscous & Cucumber Raita- Gluten(Wheat)
- Milk
- Almond
This beef rump is sweet, spiced and very nice. When using an apricot sauce to glaze beef it’s best to pair it with a fluffy couscous to help absorb all those flavours. Include a cucumber raita to cool off after your tastebuds are blown away. *This recipe is under 550kcal per serving.*
Ingredients
½
carrot
1 sachet
Chicken-Style Stock Powder
1 packet
Couscous
(Contains: Gluten(Wheat); )
1 packet
Baby Leaves
1
cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
flaked almonds
(Contains: Almond; )
1 sachet
Mumbai Spice Blend
1 packet
Beef Rump
1 packet
Apricot Sauce
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add the water and chicken-style stock powder and bring to the 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 leaves and a drizzle of white wine vinegar and stir to combine.
• Finely chop cucumber (see ingredients). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a small bowl, combine cucumber and Greek-style yoghurt. Season with salt and pepper and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef, season and toss to coat.
• Return the frying pan to 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 apricot sauce, turning to coat. Transfer to a plate to rest.
• Slice beef rump. • Divide couscous between bowls. Top with apricot-glazed Mumbai beef. • Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!
