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. 


Happy Cooking!