Ostrich goulash curry

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 chili, finely chopped
•  3 cm 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
•  100 ml coconut cream
•  3 Tomatoes, sliced
•  1 head lettuce

DIRECTIONS

Method: 

• 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.