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!
Onion - 1
Curry Paste - 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
Rotis - 2
Tzatziki - 30ml
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!
Onion - 1
Curry Paste - 70ml
Free-range Ostrich Mince - 300g
Cooked Chopped Tomato - 400g
Red Wine Vinegar - 20ml
Carrot - 120g
Tomato - 1
Golden Sultanas - 30g
Fresh Coriander - 5g
Peas - 100g
Rotis - 4
Tzatziki - 60ml
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!
Onion - 1
Curry Paste - 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
Rotis - 6
Tzatziki - 90ml
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!
Onion - 1
Curry Paste - 140ml
Free-range Ostrich Mince - 600g
Cooked Chopped Tomato - 800g
Red Wine Vinegar - 40ml
Carrot - 240g
Tomatoes - 2
Golden Sultanas - 60g
Fresh Coriander - 10g
Peas - 200g
Rotis - 8
Tzatziki - 125ml
Woolies Products in this dish
