•  1kg Klein Karoo Ostrich Mince
•  1 Onion, finely chopped
•  2 Cloves garlic, finely chopped
•  2 Tablespoons finely chopped fresh flat-leaf parsley
•  2 Tablespoons finely chopped fresh coriander leaves
•  ½ Teaspoon cayenne pepper
• ½ Teaspoon ground pepper
• ½ Teaspoon ground ginger
• ½ Teaspoon ground cardamom
•  1 Teaspoon ground cumin
•  1 Teaspoon paprika *

• Preheat the oven to moderate 180ºC (350ºF/Gas 4).
• Lightly grease two baking trays.
• Place the ostrich, onion, garlic, herbs, and spices in a bowl and mix together well.
• Season with salt & pepper.
• Roll tablespoons of the mixture into balls and place on the prepared trays.
• Bake for 18 – 20 minutes, or until browned.
• Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft.
• Add the garlic, cumin, cinnamon, and paprika, and cook for 1 minute, or until fragrant.
• Stir in the tomato, harissa and apricot jam and bring to the boil.
• Reduce the heat and simmer for 20 minutes, then add the meatballs and simmer for 10 minutes, or until cooked through.
• Stir in the coriander, season well and serve.

Sauce:

• 2 Tablespoons olive oil
• 1 Onion, finely chopped
• 2 Cloves garlic, finely chopped
• 2 Teaspoon ground cinnamon
• 1 Teaspoon paprika
• 2 x 425g Cans chopped tomatoes
• 2 Teaspoons harissa
• 4 Tablespoons chopped fresh coriander leaves
• 2 Tablespoons apricot jam

Recipe:  Tersia de Wet