Ostrich Steak with Tamarind and Ginger

Aazam says: “Fusion cuisine is all about balance and passion. It’s not just a matter of adding corriander or lemon grass to a dish.” This dish has been enjoyed by one of the famous ‘Two Fat Ladies’ Clarissa Dixon-Wright.

Serves one

Ingredients

• 1 sliced ostrich steak
• 1/2 sliced onion
• Freshly chopped julienne of ginger
• Finely chopped broccoli florets
• 1 tbsp of Minaras (Tamarind and Mint paste)
• 1/2 glass of water
• 2 tbsp of olive oil

Method

Add the olive oil to a hot wok then add the sliced onion and ostrich strips. Cook until the meat is sealed. Add the ginger, broccoli, tamarind, mint paste and water. Cook for approximately 4 minutes until the stock is reduced by about two thirds.

Serve on a bed of basmati rice or with chips.