Spice Crusted Carpaccio Recipe

The perfect dish to try at home!

Starter, serves 6.

400g beef or ostrich fillet

100g lotus seeds/phool makhni

2 tsp coriander seeds

2 tsp cumin seeds

2 tsp all purpose seasoning

12 radishes, finely sliced

3cm, peeled fresh ginger and sliced julienne

1 red onion, sliced

2 tbs Coriander leaves finely chopped

2 finger green chillies, finely chopped

Juice of 1 lime, and 2 tsp of lime zest.

Generous glug of extra virgin olive oil

Dash of salt

For the spice crumble, pop the lotus seeds, coriander/cumin seeds and all purpose seasoning in a blender, if you have any stale bread hanging around it can join the party too. Pulse until everything is crumbly.
Slide the contents into a plastic food bag (or bowl if you haven’t any handy) and throw in the fillet. Jiggle everything about until the meat is thoroughly coated.
Now heat a griddle pan or skillet over a high heat until it starts to smoke and brown the fillet on all sides until you see a crust forming, this will take around 5-8 minutes, try not to agitate it too much, just gently turn it. Remove from the pan and leave to rest for 10 minutes.
Next, slice up the radish, red onion, julienne (slice into matchsticks) the ginger and finely chop the coriander and chillies, slide everything into a large bowl along with the lime zest.
Pay the fillet a visit and using a very sharp knife, cut slices 2-3mm thick until there’s nothing left and use the back edge of the knife across each slice stretching each piece a little.
Pop the fillet into the bowl with the fresh ingredients and squish lime juice and a glug of olive oil over the top pitch in a dash of salt and mix well.
Deliver the contents onto a chopping board and set this Indian spice crumble carpaccio before your hungry guests. They’ll adore you.

For recipes and more from Ivor, visit his website Urban Rajah.

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