Ingredients

Method

• 500 g ostrich mince
• 15 g parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• 4 T sunflower oil
• 1 x 3 cm ginger piece, grated
• 2 garlic cloves, finely chopped
• 1 x 2 cm fresh turmeric piece, grated
• 1 red chilli, seeded and finely chopped
• 8 fresh or dried curry leaves
• 1 star anise
• 2 t garam masala
• 2 t ground cumin
• 2 T ground coriander
• 1 x 400 ml coconut milk can
For the cucumber-and-coconut salad, toss:
• 8 mini cucumbers, sliced lengthways
• 1 green chilli, thinly sliced
• 60 g fresh coconut chunks
• 2 T extra virgin olive oil
• Sea salt, to taste

Method

Ingredients

1. Mix the ostrich mince, parsley, salt and pepper in a large bowl. Roll into golf ball-sized meatballs and chill for 5 minutes.

2. Heat 2 T sunflower oil in a pan over a medium heat. Brown the meatballs in the pan, ensuring they’re browned all over, but not completely cooked. Remove from the pan and allow to rest. 3

3. Heat the remaining sunflower oil in the same pan over a medium heat. Add the ginger, garlic, turmeric, chilli, curry leaves and star anise. Toast the spices for 1 minute, then add the garam masala, cumin and coriander.

4. Stir, then add the coconut milk. Reduce the curry sauce slightly, then return the meatballs to the pan and cook through, about 5 minutes.

5. Season to taste and serve with the cucumber-and-coconut salad.

Cook’s note: Ostrich meat is very lean and overcooking it will make it chewy. Brown until medium rare, then finish cooking in the curry sauce.

Discover more curry recipes here