What are the main ingredients in Ostrich Keema & Poppadoms?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Ostrich Keema & Poppadoms?

Calories: 657, Carbs: 72 grams, Fat: grams, Protein: 50.4 grams, Sugar: 39.9 grams, Salt: 1093 grams

How do I prepare Ostrich Keema & Poppadoms?

CARROT SAMBAL: In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Add the grated carrot, the diced tomato, the sultanas and ½ of the picked coriander. Set aside for serving. ADD PEAS: Once the mince mixture has reduced, stir through the peas. Add a sweetener and season. BOWLED OVER!: Bowl up a generous helping of the fragrant ostrich keema and sprinkle over the remaining coriander. Serve with the carrot sambal and the raita on the side. Remember the poppadoms to scoop up the curry! CURRY MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-7 minutes (shifting occasionally). Add the curry mix and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 100ml of water. Simmer until thickened, 20-25 minutes (stirring occasionally). POPPIN POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.

What should be prepared from my kitchen to make Ostrich Keema & Poppadoms?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Ostrich Keema & Poppadoms

We put a new spin on ostrich mince with this spicy, stovetop-only Indian-style dish flecked with fresh coriander and pops of peas. Served with crunchy poppadoms for scooping up all of that yummy curry. Sided with a sweet carrot, tomato & sultana sambal, and a creamy raita.

Ostrich Keema & Poppadoms

with carrot sambal, raita & fresh coriander

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Carrots
Cooked Chopped Tomato
Curry Mix
Free-range Ostrich Mince
Fresh Coriander
Golden Sultanas
Onion
Ostrich
Peas
Poppadoms
Raita
Red Wine Vinegar
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

CURRY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-6 minutes (shifting occasionally). Add the curry mix and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Pour in the cooked chopped tomato and 50ml of water. Simmer until thickened, 15-20 minutes (stirring occasionally).
CARROT SAMBAL
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Add the grated carrot, the diced tomato, the sultanas and ½ of the picked coriander. Set aside for serving.
ADD PEAS
Once the mince mixture has reduced, stir through the peas. Add a sweetener and season.
POPPIN POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BOWLED OVER!
Bowl up a generous helping of the fragrant ostrich keema and sprinkle over the remaining coriander. Serve with the carrot sambal and the raita on the side. Remember the poppadoms to scoop up the curry!

Onion - 1
Curry Mix - 35ml
Free-range Ostrich Mince - 150g
Cooked Chopped Tomato - 200g
Red Wine Vinegar - 10ml
Carrot - 120g
Tomato - 1
Golden Sultanas - 15g
Fresh Coriander - 3g
Peas - 50g
Poppadoms - 2
Raita - 40ml

Download the Recipe

Serves 2

CURRY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-7 minutes (shifting occasionally). Add the curry mix and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 100ml of water. Simmer until thickened, 20-25 minutes (stirring occasionally).
CARROT SAMBAL
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Add the grated carrot, the diced tomato, the sultanas and ½ of the picked coriander. Set aside for serving.
ADD PEAS
Once the mince mixture has reduced, stir through the peas. Add a sweetener and season.
POPPIN POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BOWLED OVER!
Bowl up a generous helping of the fragrant ostrich keema and sprinkle over the remaining coriander. Serve with the carrot sambal and the raita on the side. Remember the poppadoms to scoop up the curry!

Onion - 1
Curry Mix - 70ml
Free-range Ostrich Mince - 300g
Cooked Chopped Tomato - 400g
Red Wine Vinegar - 20ml
Carrots - 120g
Tomato - 1
Golden Sultanas - 30g
Fresh Coriander - 5g
Peas - 100g
Poppadoms - 4
Raita - 80ml

Download the Recipe

Serves 3

CURRY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-7 minutes (shifting occasionally). Add the curry mix and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Pour in the cooked chopped tomato and 150ml of water. Simmer until thickened, 25-30 minutes (stirring occasionally).
CARROT SAMBAL
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Add the grated carrot, the diced tomato, the sultanas and ½ of the picked coriander. Set aside for serving.
ADD PEAS
Once the mince mixture has reduced, stir through the peas. Add a sweetener and season.
POPPIN POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BOWLED OVER!
Bowl up a generous helping of the fragrant ostrich keema and sprinkle over the remaining coriander. Serve with the carrot sambal and the raita on the side. Remember the poppadoms to scoop up the curry!

Onion - 1
Curry Mix - 105ml
Free-range Ostrich Mince - 450g
Cooked Chopped Tomato - 600g
Red Wine Vinegar - 30ml
Carrot - 240g
Tomatoes - 2
Golden Sultanas - 45g
Fresh Coriander - 8g
Peas - 150g
Poppadoms - 6
Raita - 125ml

Download the Recipe

Serves 4

CURRY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the curry mix and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Pour in the cooked chopped tomato and 200ml of water. Simmer until thickened, 25-30 minutes (stirring occasionally).
CARROT SAMBAL
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Add the grated carrot, the diced tomato, the sultanas and ½ of the picked coriander. Set aside for serving.
ADD PEAS
Once the mince mixture has reduced, stir through the peas. Add a sweetener and season.
POPPIN POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
BOWLED OVER!
Bowl up a generous helping of the fragrant ostrich keema and sprinkle over the remaining coriander. Serve with the carrot sambal and the raita on the side. Remember the poppadoms to scoop up the curry!