• 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


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating