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

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.

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