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Ingredients

  • 1 tsp cumin seeds
  • crushed to make 1 tsp garlic
  • 1 large sirloin steak
  • sunflower oil
  • 6 (or 1 lebanese one) baby cucumbers, halved or cut into chunky batons if larger
  • 6 rotis
  • a small bunch coriander, leaves picked

TAMARIND SAUCE

  • 4 tbsp tamarind paste
  • 1 tbsp ginger, finely grated or pureed
  • 1 tbsp runny honey
  • 1 tbsp lime juice
  • 1 tbsp tomato purée
  • 1 red chilli, seeded and finely chopped

Method

  • STEP 1

    Make the tamarind sauce by combining all the ingredients in a pan with 150ml water. Simmer, stirring regularly, until it’s thickened to a ketchup-like consistency. Leave to cool in a serving bowl, but combine 1 tbsp with the cumin seeds and garlic and brush all over the sirloin steak. Leave the steak to marinate for 10 minutes, or up to 2 hours if you have time.

  • STEP 2

    To serve, heat a griddle pan. Brush the steak with 2 tsp oil, then griddle for 2 minutes on each side for medium. Lift the steak onto a plate to rest, while you wipe down the griddle pan and then cook the cucumber batons, in batches, for 30 seconds or so on each side.

  • STEP 3

    Warm the rotis. Slice the rested steak into strips, stuff into the rotis with tamarind sauce, griddled cucumber and coriander leaves.

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