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.
The quantities provided above are averages only.
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
Ingredients
3 clove
garlic
1
carrot
1 packet
freekeh
(Contains Gluten, Wheat; )
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; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Apricot Sauce
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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!