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Ingredients (18)
2 handful | pink fir potatoes — with skins, boiled until soft and mashed together |
1 handful | chickpeas — cooked |
1 pinch | saffron — soaked in boiling water |
1/2 tsp | masala — spice mix |
1 tsp | olive oil |
2 Tbs | semolina — coarse |
1 Tbs | yoghurt — Greek |
FOR THE SAMBALS:
1/4 | pineapple — finely diced |
2 | Roma tomatoes — finely diced |
1/3 | onion — finely diced |
1 | garlic — cloves, grated |
1 | green chillies — deseeded, finely chopped |
1 | carrots — peeled, grated |
salt and freshly ground black pepper — to taste | |
1 Tbs | lemon juice |
OTHER INGREDIENTS:
200 g | ostrich — fillet |
2 Tbs | lentils — cooked |
1 handful | watercress — to garnish |
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