Moroccan Big Bird

Ingredients

• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp sweet paprika
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp cinnamon
• 4 cloves garlic, minced
• 1/3 C (80 ml) parsley, chopped
• zest and juice of 1 lemon
• 1/3 c (80 ml) olive oil
• 2 Tbsp pomegranate molasses or tamarind paste (optional)
• 200 g ostrich or beef steak
• 6 baby beetroot
• 3 Tbsp olive oil
• Salt and black pepper
• Mixed leaves
• Fresh coriander

Instructions

1. 1

   Make the marinade by combining all the ingredients in a non-reactive bowl with a tight fitting lid. Cover the steak in the marinade and refrigerate overnight.

2. 2

   Preheat the oven to 180°C.

3. 3

   Scrub the beetroot and slice in half. Dress with olive oil, salt and black pepper, and roast until tender – about 25-30 minutes.

4. 4

   Heat a frying pan over high heat. Remove the steak from the marinade. No need to oil the pan, as the marinade is oily enough. Fry the steak for 5-8 minutes on both sides, being careful not to burn it. The meat should be medium rare.

5. 5

   Serve the ostrich sliced, on a bed of mixed leaves with the roasted beetroot.

6. 6

   Serve as a starter.