|800 g||ostrich fillet|
|400 g||mango — curry|
|2 Tbs||tamarind — pulp|
|1.5 cup||water — hot|
|1 Tbs||cumin — seeds|
|1 tsp||mustard — seeds|
|3 cloves||garlic — cloves|
|2||mango — fresh or dried|
|2 Tbs||palm sugar — or soft brown sugar|
|2 cup||yoghurt — plain|
|1/2||cucumber — diced|
|1/2 cup||walnuts — toasted, finely chopped|
|10 g||fresh coriander — chopped|
Season the ostrich salt and pepper and grill medium rare. Remove from the grill and rest fro 5 min. in the meantime warm the mango curry and spoon it in the middle of the plate. Slice the ostrich and arrange it on top of the mango. Serve with raita and garnish with fresh coriander.
Mango and tamarind curry
Dissolve the tamarind in the hot water. Roast cumin in oven and then blend to a powder in a grinder or pestle and mortar. Combine the cumin with roughly chopped onion, garlic and chilli and blend to a paste.
Heat some oil in a saucepan and add the mustard seeds. When they start to pop add the onion mixture. Then add the turmeric followed by the tamarind, sugar and rest of the water. Cook for about 15 min or until the sauce begins to reduce and thicken at this stage add the diced mango, cook for a further 5 minutes and remove from the heat. Season with salt and pepper.
Walnut and coriander raita
Mix all the ingredients together. Season with salt and pepper.
Recipe reprinted with permission of Weber.
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