| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Greek | Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 3 | Green chilli and garlic pappads | |
| 225 | g | Frozen rice |
| 500 | g | Minced lamb |
| 1 1/2 | tb | Vegetable oil; plus extra for deep |
| ; frying | ||
| 1 | ts | Dijon mustard |
| 1 | pn | Ground cumin and medium curry |
| ; powder | ||
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Tomato puree |
| 2 | tb | Plain flour; plus 225g/8oz plain |
| ; flour | ||
| 6 | tb | HP sauce |
| 1 | Pinches ground cumin | |
| 1 1/2 | ts | Chilli powder |
| Finely grated zest and juice of 1/2 lemon | ||
| Finely grated zest of 1/2 orange | ||
| 1 | Clove garlic; finely chopped | |
| 1 | pn | Ground coriander; cayenne and garam |
| ; masala | ||
| 1 | ds | Worcestershire sauce |
| 2 | tb | Olive oil |
| 4 | tb | Red wine |
| 6 | tb | Chopped fresh mixed parsley; sage and coriander |
| 125 | g | Okra |
| 1 | pn | Turmeric |
| 1 | Cucumber | |
| 1 | Lime; juice of | |
| 100 | g | Greek yoghurt |
| Salt and pepper |
INSTRUCTIONS
Preheat grill to high. 1 Cook the pappads under the grill according to the instructions. Cook the rice according to the instructions. Drain. 2 For the Stew: Heat 1/2 tbsp vegetable oil in a pan, add 1/3 mince, mustard, pinches of ground cumin and medium curry powder, season and cook for 5-8 minutes, stirring occasionally, to brown. 3 Add the chopped parsley, tomato puree, 1 tbsp flour, 2 tbsp HP sauce and 3 tbsp boiling water, boil and simmer, stirring occasionally, for about 10 minutes, until cooked through. 4 For the Kebabs: Place one third of the mince in another bowl, add a pinch of chilli powder, lemon and orange zest, garlic and 1 tbsp flour, pinch of ground coriander, cayenne and garam masala and season. Shape the mixture around two kebab sticks. 5 For the Patties: Place the remaining mince in a bowl, add the Worcestershire sauce and season. Shape the mixture into patties. 6 Heat 1 tbsp vegetable oil in a frying pan, add the patties and kebabs and cook for 6-8 minutes, turning occasionally, or until cooked through. Heat 1 tbsp olive oil in a pan. Add 4 tbsp HP sauce and red wine and gently heat through. Then season. 7 For the Deep Fried Okra: Fill a deep pan a third full with vegetable oil and heat. Place 225g/8oz plain flour and remaining chilli powder in a bowl with 3 tbsp chopped herbs and gradually mix in enough water to make a thick batter. 8 Coat the okra in the batter and deep fry until golden brown and crisp. Drain on kitchen paper. Place half the cooked rice in a bowl, add 2 tbsp chopped herbs and a pinch of turmeric, season and mix together. 9 Use the mixture to fill the timbale moulds or ramekin dishes and pat down with the back of a spoon. Cut the cucumber into batons. Heat 1 tbsp olive oil in a frying pan. Add the cucumber and saute for a minute. Sprinkle over the lime juice and season. 10 Mix the yoghurt and lemon juice. Place a pappad on a plate, spoon on some stew and repeat the layers. Top with the yoghurt mixture and garnish with the remaining chopped herbs. 11 Spoon the remaining rice on a plate and pile the deep fried okra on top. Turn the rice timbales out onto a plate, add the sauteed cucumber, kebabs and patties and spoon over the sauce. Chef Phil Vickery, from Ready Steady Cook
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