Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Health conscious
  • 20 minutes
  • 30 minutes
  • Painted Wolf Pinotage 2011


  • 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

Cooking Instructions

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

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

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.

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

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

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes