Braised Ostrich In Mint Sauce

Preparation:

Preparation: Toast 1 teaspoon of cumin in a pan over a high flame. Pulverize 6 peppercorns, 1 handful of mint leaves (in the absence, 1 teaspoon of dried mint), the cumin, half a teaspoon of celery seeds and 5 large pitted dates; take it back and transfer it to the pan with 2 teaspoons of honey, 1 teaspoon of vinegar, 3 tablespoons of Pantelleria raisins, 3 tablespoons of soy sauce, 3 teaspoons of anchovy paste and 1 tablespoon of oil. Boil until the dates are well dissolved. Carefully add 3 tablespoons of wheat starch, mix so that it does not make lumps, add the ostrich meat and 100 g of flour or barley already soaked; boil for at least an hour, or at least until the meat is well cooked, adding water from time to time. Drain the meat and keep it warm. Break the cereal grains with a whisk, coarsely filter and pour the solid part into a serving dish, where you will arrange it in a crown. Put the meat, in one piece or cut into slices, in the middle of the crown; cover everything with the liquid part of the cooking sauce and decorate with peppercorns just before serving.