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Ostrich Goulash Rogan Josh served with Tomato Sambal



Serves 4

  •  500 g Klein Karoo Ostrich Goulash
  •  50 g plain yogurt
  •  2 tablespoons Rogan Josh Spice Mix*
  •  5 ml garlic and ginger paste
  •  1 tablespoon butter
  •  2 onions, grated
  •  40 ml tomato paste
  •  350 ml 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 by:  Chef Jodi-Ann Pearton

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