1 kg ostrich steak or goulash
2 Tbls oil
2 onions, finely chopped
2 medium brinjal, diced
2 cloves garlic, crushed
2 small green chilies 🌶, finely chopped
5 cm piece ginger, grated
1 1/2 tsp tumeric
2 tsp ground cumin
3 tsp ground coriander
1 tsp chili powder
1 1/2 tsp salt
425 g can crushed tomatoes 🍅
125 ml coconut 🥥 cream
Cut meat into cubes.
Heat oil. Fry onions for 10 minutes until golden brown.
Add brinjal and cook for 5 minutes.
Add garlic, chilies and ginger.
Cook for 2 minutes. Stir. Mix the tumeric, cumin, coriander and chili powder in a small bowl. Stir to smooth paste with 2 Tbls water. Add to frying pan. Stir for 2 minutes.
Add meat. Stir until well coated.
Cook till meat is browned.
Adjust seasoning. Stir in tomatoes 🍅.
Bring to the boil then reduce heat.
Simmer for 45-60 minutes till ostrich is tender. Stir in coconut cream 30 minutes before end of cooking time.
Serve warm with stuffed gem squash.