Ostrich Goulash Curry

Difficulty:
Cost:
12 minutes cooking time
20 minutes preparation time

Description

Ingredients

Serves 4
  • 500 g Klein Karoo Ostrich Goulash
  • 1 tablespoon Oil
  • 1 Onion, finely chopped
  • 1 clove Garlic, crushed
  • 1 small Green Chilli, finely chopped
  • 3 cm piece Ginger, grated
  • 1 3/4 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 1/2 teaspoon Ground Coriander
  • 1 1/2 teaspoon Chilli Powder
  • 1 1/2 teaspoon Salt
  • 1 1/2 can (212g) Crushed Tomatoes
  • 100 ml Coconut Cream
  • 3 Tomatoes, sliced
  • 1 head Lettuce

Directions

Method:

  1. Cut the meat into cubes.
  2. Heat the oil in a large heavy-based frying pan.
  3. Add the onion and cook, stirring frequently, over medium high heat for 10 minutes until golden brown.
  4. Add the garlic, chilies and ginger, and stir for a further 2 minutes, taking care not to burn it.
  5. Mix together the turmeric, cumin, coriander and chili powder in a small bowl.
  6. Stir to a smooth paste with 2 tablespoons water and add to the frying pan.
  7. Stir constantly for 2 minutes, taking care not to burn it.
  8. Add the meat a handful at a time, stirring well to coat with spices.
  9. It is important to make sure that all the meat is coated well and browned.
  10. Add salt to taste and stir in the undrained tomatoes.
  11. Bring to the boil, cover and reduce the heat to low.
  12. Simmer for 30 minutes.
  13. Stir in the coconut cream 10 minutes before serving.
  14. Serve with Basmati rice or poppadums and tomato, carrot and banana sambals.

 

Recipe by:  Tersia de Wet