Don't mince my words, just burn my poppadoms

Yield: 2 servings

Measure Ingredient
3 \N Green chilli and garlic pappads
225 grams Frozen rice
500 grams Minced lamb
1½ tablespoon Vegetable oil; plus extra for deep
\N \N ; frying
1 teaspoon Dijon mustard
1 pinch Ground cumin and medium curry
\N \N ; powder
2 tablespoons Chopped fresh parsley
1 tablespoon Tomato puree
2 tablespoons Plain flour; plus 225g/8oz plain
\N \N ; flour
6 tablespoons HP sauce
1 \N Pinches ground cumin
1½ teaspoon Chilli powder
\N \N Finely grated zest and juice of 1/2 lemon
\N \N Finely grated zest of 1/2 orange
1 \N Clove garlic; finely chopped
1 pinch Ground coriander; cayenne and garam
\N \N ; masala
1 dash Worcestershire sauce
2 tablespoons Olive oil
4 tablespoons Red wine
6 tablespoons Chopped fresh mixed parsley; sage and coriander
125 grams Okra
1 pinch Turmeric
1 \N Cucumber
1 \N Lime; juice of
100 grams Greek yoghurt
\N \N Salt and pepper

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 ½ tbsp vegetable oil in a pan, add ⅓ 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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