Dhal recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Middle Eastern spiced chicken and rice

8 – 10 hours

Aromatic tripe with coconut cream

2 hours

Tenderstem broccoli sandwich cake

45 minutes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

20 minutes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

800 g ostrich fillet
3 T dukkah
400 g mango curry
naan bread, to serve
fresh coriander, to garnish

For the mango-and-tamarind relish

4 T tamarind pulp
3 cups hot water
2 T cumin seeds
2 onions, roughly chopped
6 cloves garlic, roughly chopped
2 chillies, roughly chopped
olive oil
2 t mustard seeds
4 t turmeric
150 g palm sugar or soft brown sugar
4 cups warm water
4 mangoes, dice

For the walnut-and-coriander raita, mix together

1 cup plain yoghurt
½ cucumber diced
½ cup walnuts, toasted and finely chopped
a small handful of coriander leaves, roughly chopped

Method

To make the relish, dissolve the tamarind in the hot water and push trough a sieve.
Roast the cumin in the oven then blend to a powder. Add the onion, garlic and chilli, and purée. Heat some oil in a saucepan and add the mustard seeds.
When they start to pop, add the onion mixture and turmeric, then the tamarind, sugar and warm water. Cook until a sauce consistency is reached then add the diced mango.
Cook for a further 5 minutes then remove from the heat.
Season the ostrich with the dukkah and grill until medium rare.
Warm the mango curry and place in the middle of the plate. Spoon the raita around the outside.
Serve with naan bread and garnish with fresh coriander.

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Ostrich fillet, spiced mango and tamarind relish and walnut raita

Ostrich fillet, spiced mango and tamarind relish and walnut raita

Ingredients

Method