Mumbai Bliss Yoghurt Marinated Beef
with Rice & Kachumber-Style Salad
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This mildly spiced, Indian-inspired beef dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
300 g
Beef Rump
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1
Snacking Tomatoes
1
Cucumber
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop cucumber cherry tom + coriander salad. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add beef rump, tossing to coat. Set aside. • Heat a large frying pan over high heat. Transfer to a bowl.
• Return frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 mins each side for medium-rare, or until cooked to your liking. Transfer to a plate. • Meanwhile, add mixed salad leaves and tomato to the bowl with the cucumber cherry tom + coriander salad. Season with salt. Drizzle with the white wine vinegar and olive oil. Toss to combine.
• Slice Mumbai yoghurt beef. • Divide garlic rice and cucumber cherry tom + coriander salad between plates. Top rice with beef and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!
