Flavourful curried ostrich mince is simmered in a tomato-based sauce dotted with sweet peas before being wrapped up in toasted rotis and topped with a tangy carrot & sultana sambal. Served with fresh tzatziki for dunking.
Ostrich Keema Roti
Ostrich Keema Roti
with a carrot & sultana sambal
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Cooked Chopped Tomato
- Curry Paste
- Free-range Ostrich Mince
- Fresh Coriander
- Golden Sultanas
- Onion
- Ostrich
- Peas
- Red Wine Vinegar
- Rotis
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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 paste 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 150ml 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 (to taste), and seasoning. Toss through 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 (to taste) and seasoning.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 1-2 minutes per side.
TIME TO EAT
Lay out the Rotis, add the curry mince to one side of each toasted roti, top with the Carrot sambal and the remaining coriander, dollop over the Tzatziki, and wrap them up!
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 paste 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 300ml 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 (to taste), and seasoning. Toss through 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 (to taste) and seasoning.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 1-2 minutes per side.
TIME TO EAT
Lay out the Rotis, add the curry mince to one side of each toasted roti, top with the Carrot sambal and the remaining coriander, dollop over the Tzatziki, and wrap them up!
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 paste 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 450ml 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 (to taste), and seasoning. Toss through 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 (to taste) and seasoning.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 1-2 minutes per side.
TIME TO EAT
Lay out the Rotis, add the curry mince to one side of each toasted roti, top with the Carrot sambal and the remaining coriander, dollop over the Tzatziki, and wrap them up!
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 paste 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 600ml 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 (to taste), and seasoning. Toss through 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 (to taste) and seasoning.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 1-2 minutes per side.
TIME TO EAT
Lay out the Rotis, add the curry mince to one side of each toasted roti, top with the Carrot sambal and the remaining coriander, dollop over the Tzatziki, and wrap them up!
Frequently Asked Questions
What is the preparation time for Ostrich Keema Roti?
The preparation time for Ostrich Keema Roti with a carrot & sultana sambal is between 25 and 30 minutes.
What is the total time required to make Ostrich Keema Roti with a carrot & sultana sambal?
The total time required to make Ostrich Keema Roti with a carrot & sultana sambal is between 30 and 35 minutes.
How many servings does Ostrich Keema Roti provide?
4 servings
What are the main ingredients in Ostrich Keema Roti?
Carrot, Cooked Chopped Tomato, Curry Paste, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Onion, Ostrich, Peas, Red Wine Vinegar, Rotis, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Ostrich Keema Roti?
Calories: 1105, Carbs: 148 grams, Fat: grams, Protein: 58.1 grams, Sugar: 55.6 grams, Salt: 1767 grams
How do I prepare Ostrich Keema Roti?
CARROT SAMBAL: In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the grated carrot, the diced tomato, the sultanas, and ½ of the picked coriander. Set aside for serving. 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 paste 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 300ml of water. Simmer until thickened, 15-20 minutes (stirring occasionally). ADD PEAS: Once the mince mixture has reduced, stir through the peas. Add a sweetener (to taste) and seasoning. TOAST THE ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 1-2 minutes per side. TIME TO EAT: Lay out the rotis, add the curry mince to one side of each toasted roti, top with the carrot sambal and the remaining coriander, dollop over the tzatziki, and wrap them up!
What should be prepared from my kitchen to make Ostrich Keema Roti?
Carrot, Cooked Chopped Tomato, Curry Paste, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Onion, Ostrich, Peas, Red Wine Vinegar, Rotis, Tomato, Tomatoes, Tzatziki
How many calories does Ostrich Keema Roti have?
1105 calories
How much fat content does Ostrich Keema Roti have?
grams
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