• 2 Tablespoons butter
• 1 Onion, diced
• 1kg Klein Karoo Ostrich Mince
• 1 Carrot, grated 
• 2/4 Tablespoon tomato purée 
• 2 Tablespoon tomato ketchup 
• 4 Tablespoon red wine 
• 1 Teaspoon chili flakes 
• 2 Garlic cloves, chopped 
• 2 Tablespoon ground cumin 
• 50ml chutney 
• Salt and freshly ground black pepper.

FOR THE MEAT BASE

Method:

• Heat the butter in a large frying pan and when it begins to foam, add the diced onion and the ostrich mince.
• Sauté for 6 to 8 minutes or until brown.
• Add the grated carrot, tomato purée, ketchup, red wine, and the chili flakes.
• Stir well and raise the heat to a rapid simmer.
• Cook for a further 2 to 4 minutes.
• Add the garlic, the cumin, chutney and season to taste.
• Leave to simmer for 5 minutes longer

FOR THE TOPPING

Ingredients:

• 6 Potatoes, peeled and diced 
• 4 Broccoli head, cut into florets 
• 60g Butter 
• Salt and freshly ground black pepper 
• Chives to garnish

Method:

• Boil the potatoes in plenty of boiling water for 6 – 8 minutes.
• Add the broccoli florets and cook for a further 4 – 6 minutes.
• Drain into a bowl, then mash with the butter and season to taste.
• To assemble the dish place meat on bottom of a pre-sprayed ovenproof dish top with the potato and broccoli mash, heat through and serve garnished with chives.

Recipe:  Tersia de Wet