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Ostrich goulash curry

12 minutes cooking time   |   20 minutes preparation time



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
  • 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


  • 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

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