Goulash originated in medieval Hungary, where it was first prepared by herdsmen—so you know it’s…
Ostrich Goulash Curry
The typical hungarian goulash flavours pair so well with Ostrich. It is a warm and hearty meal, with the added bonus of being very easy to make. Serve with any kind of pasta, mashed potatoes, dumplings, rice or bread to mop up the delicious sauce. Don’t forget a dollop of sour cream on each serving.
- 500g Klein Karoo Ostrich Goulash
- 1 Tablespoon oil
- 1 Onion, finely chopped
- 1 Clove garlic, crushed
- 1 Small green chili, finely chopped
- 3cm Piece ginger, grated
- ¾ Teaspoon turmeric
- 1 Teaspoon ground cumin
- 1½ Teaspoon ground coriander
- ½ Teaspoon chili powder
- ¾ Teaspoon salt
- 1 1/2 Can (212g) crushed tomatoes
- 100ml Coconut cream
- 3 Tomatoes, sliced
- Cut the meat into cubes.
- Heat the oil in a large heavy-based frying pan.
- Add the onion and cook, stirring frequently, over medium-high heat for 10 minutes until golden brown.
- Add the garlic, chilies, and ginger, and stir for a further 2 minutes, taking care not to burn it.
- Mix together the turmeric, cumin, coriander and chili powder in a small bowl.
- Stir to a smooth paste with 2 tablespoons water and add to the frying pan.
- Stir constantly for 2 minutes, taking care not to burn it.
- Add the meat a handful at a time, stirring well to coat with spices.
- It is important to make sure that all the meat is coated well and browned.
- Add salt to taste and stir in the undrained tomatoes.
- Bring to the boil, cover and reduce the heat to low.
- Simmer for 30 minutes.
- Stir in the coconut cream 10 minutes before serving.
Serve with basmati rice or poppadums and tomato, carrot and banana sambals.
Recipe: Tersia de Wet