eCook Meal
Ostrich Keema & Poppadoms
with carrot sambal, raita & fresh coriander
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.87
for 4 servings · R57.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
-
Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
-
Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Raita
- Golden Sultanas
- Curry Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Keema & Poppadoms?
The preparation time for Ostrich Keema & Poppadoms with carrot sambal, raita & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Ostrich Keema & Poppadoms with carrot sambal, raita & fresh coriander?
The total time required to make Ostrich Keema & Poppadoms with carrot sambal, raita & fresh coriander is between 45 and 60 minutes.
How many servings does Ostrich Keema & Poppadoms provide?
4 servings
What are the main ingredients in Ostrich Keema & Poppadoms?
Carrot, Curry Mix, Fresh Coriander, Golden Sultanas, Onion, Ostrich, Ostrich Mince, Pea, Poppadom, Raita, Red Wine Vinegar, Tomato
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?
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. ADD PEAS: Once the mince mixture has reduced, stir through the peas. Add a sweetener and season. 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. 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!
What should be prepared from my kitchen to make Ostrich Keema & Poppadoms?
Carrot, Curry Mix, Fresh Coriander, Golden Sultanas, Onion, Ostrich, Ostrich Mince, Pea, Poppadom, Raita, Red Wine Vinegar, Tomato
How many calories does Ostrich Keema & Poppadoms have?
657 calories
How much fat content does Ostrich Keema & Poppadoms have?
grams