• 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.