• 500g Klein Karoo Ostrich Goulash
•  50g Plain yogurt
•  2 Tablespoons Rogan Josh Spice Mix
•  5ml Garlic and ginger paste
•  1 Tablespoon butter
•  2 Onions, grated
•  40ml Tomato paste
•  350ml Water

1. Mix the yogurt, Rogan Josh spice, garlic and ginger paste together.
2. Mix in the meat and rub it well to coat each piece. Marinade for 2 hours.
3. Heat the butter in a large pot, and fry the onions until soft and translucent.
4. Add the marinated meat and fry until it begins to seal.
5. Add the tomato paste and fry for 1 minute.
6. Add half the water and place the lid on the pot.
7. Bring up to a gentle simmer and cook for 60 minutes;  stir occasionally.
8. Gradually add the remaining water, as required.
9. Serve this delicious spicy dish with Basmati rice and tomato sambal.

If Rogan Josh’s Spice Mix is not available, you can mix your own:

• 10ml Cumin seeds
• 6 Green cardamom seeds
• 4 Cloves
• 0.5ml Garlic powder
• 10ml Cinnamon powder
• 0.5ml Black peppercorns
• 1 Whole star anise
• Dry roast all spices and blend together to create spice mix.

Recipe:  Chef Jodi-Ann Pearton