- 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
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.