eCook Meal
Massaman & Ostrich Pita
with fresh sambal & yoghurt
Influences from Persia, Indian & Malay combine to make this rich, warming, mildly spicy Thai curry. Instead of the expected bed of rice, we’re using the coconut cream & massam curry paste-coated ostrich as a filling for toasted pita pockets. A refreshing & zesty sambal of tangy tomato, crunchy cucumber, a kick of chilli & herbaceous parsley balances the spice and dollops of Greek yoghurt bring a creamy, cooling element.
Serving guide
Choose your portion size.
BROWN Ostrich
Place a pot over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small pieces, and season. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
MASSAMAN
Return the pot to medium heat with a knob of butter and a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 4-5 minutes. Add the tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in coconut cream, 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. In the final 1-2 minutes, add the Ostrich. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine a squeeze of Lemon juice, zest (all to taste), with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the pockets with the saucy Ostrich, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small pieces, and season. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
MASSAMAN
Return the pot to medium heat with a knob of butter and a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 4-5 minutes. Add the tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in coconut cream, 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. In the final 1-2 minutes, add the Ostrich. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine a squeeze of Lemon juice, zest (all to taste), with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the pockets with the saucy Ostrich, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small pieces, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
MASSAMAN
Return the pot to medium heat with a knob of butter and a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 5-6 minutes. Add the tomato paste, curry paste, and fry until fragrant, 2-3 minutes. Mix in coconut cream, 300ml [400ml]|#7DA0D7 of water and simmer until thickening, 10-12 minutes. In the final 2-3 minutes, add the Ostrich. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine a squeeze of Lemon juice, zest (all to taste), with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the pockets with the saucy Ostrich, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
BROWN Ostrich
Place a pot over high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, cut into small pieces, and season. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
MASSAMAN
Return the pot to medium heat with a knob of butter and a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 5-6 minutes. Add the tomato paste, curry paste, and fry until fragrant, 2-3 minutes. Mix in coconut cream, 300ml [400ml]|#7DA0D7 of water and simmer until thickening, 10-12 minutes. In the final 2-3 minutes, add the Ostrich. Remove from the heat, add a sweetener, and season.
TOASTED PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
SAMBAL
In a bowl, combine a squeeze of Lemon juice, zest (all to taste), with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, Cucumber, chilli (to taste), and season.
DINNER IS READY
Fill up the pockets with the saucy Ostrich, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R281.68
for 4 servings · R70.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
-
Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
-
Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Baby Tomatoes
- Spice & All Things Nice Massaman Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Massaman & Ostrich Pita?
The preparation time for Massaman & Ostrich Pita with fresh sambal & yoghurt is between 25 and 45 minutes.
What is the total time required to make Massaman & Ostrich Pita with fresh sambal & yoghurt?
The total time required to make Massaman & Ostrich Pita with fresh sambal & yoghurt is between 30 and 50 minutes.
How many servings does Massaman & Ostrich Pita provide?
4 servings
What are the main ingredients in Massaman & Ostrich Pita?
Baby Tomatoes, Coconut Cream, Cucumber, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Greek Yoghurt, Lemon, Onion, Onions, Pita Bread/s, Pita Breads, Spice & All Things Nice Massaman Curry Paste, Tomato Paste
What is the nutritional information of Massaman & Ostrich Pita?
Calories: 884, Carbs: 101 grams, Fat: grams, Protein: 52.1 grams, Sugar: 20.7 grams, Salt: 975 grams
How do I prepare Massaman & Ostrich Pita?
DINNER IS READY: Fill up the pockets with the saucy ostrich, top with some sambal, and finish with dollops of the yoghurt. Serve any remaining sambal on the side and dig in, Chef! SAMBAL: In a bowl, combine a squeeze of lemon juice, zest (all to taste), with a drizzle of olive oil and mix to emulsify. Add the tomato, parsley, cucumber, chilli (to taste), and season. TOASTED PITA: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place the pita/s on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets. MASSAMAN: Return the pot to medium heat with a knob of butter and a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 4-5 minutes. Add the tomato paste, curry paste, and fry until fragrant, 1-2 minutes. Mix in coconut cream, 100ml [200ml]|#7DA0D7 of water and simmer until thickening, 6-8 minutes. In the final 1-2 minutes, add the ostrich. Remove from the heat, add a sweetener, and season. BROWN OSTRICH: Place a pot over high heat with a drizzle of oil. Pat the ostrich dry with paper towel, cut into small pieces, and season. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Massaman & Ostrich Pita?
Baby Tomatoes, Coconut Cream, Cucumber, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Greek Yoghurt, Lemon, Onion, Onions, Pita Bread/s, Pita Breads, Spice & All Things Nice Massaman Curry Paste, Tomato Paste
How many calories does Massaman & Ostrich Pita have?
884 calories
How much fat content does Massaman & Ostrich Pita have?
grams