Instructions: 1. Melt butter and saute onion and garlic until transparent. Add ostrich fillet and simmer over low heat until lightly browned.

2. Add curry paste, sambal and lime leaves and simmer covered for 2 hours or until tender. Stir in coriander. Combine yogurt and cucumber and refrigerate until required.

3. Place rice and cardamom in a large saucepan and cover with twice the volume of cold water. Bring to the boil and simmer covered for 15 min or until water is absorbed and rice is cooked.

4. Moisten pappadams in water until slightly soften and cut into strips. Deep fry in hot oil until crisp and golden.

5. For each serving, spoon approx 200 g Ostrich curry over Cardamom rice and garnish with Pappadam strips. Serve accompanied by 50 ml Cucumber raita.

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