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Ostrich Kefta

Ostrich Kefta

A well loved Moroccan dish with a South African twist. Serve you keftas with a generous dollop of greek yogurt or Tzatziki.

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Preparation Time


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Cooking Time


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  •  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.


  • 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

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