Ostrich curry with mandarin and beetroot salad

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 24
Servings 4
Time 20

Ingredients

  • 1
    kg
    ostrich meat, cubed
  • 1
    Tbs
    oil
  • 4
    cloves
    garlic
  • 1
    5cm-piece ginger
  • 1
    onion
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    ground coriander
  • 2
    tsp
    ground cinnamon
  • 2
    cinnamon sticks
  • 0.50
    tsp
    turmeric
  • 1
    tsp
    paprika
  • 1
    tsp
    chilli flakes
  • 5
    whole cloves
  • 2
    Tbs
    red wine vinegar
  • 2
    green chillies, chopped
  • 400
    g
    chopped tomatoes
  • 250
    ml
    Mandarin & Beetroot Salad:canned mandarin oranges, drained
  • 2
    uncooked beetroot, grated
  • 0.50
    cucumber, cut into thin strips
  • 1
    red onion, cut into thin wedges
  • 2
    tomatoes, cut into wedges
  • 2
    Tbs
    lime juice
  • 4
    Tbs
    desiccated coconut, toasted
  • 1
    handful
    fresh coriander leaves
 

Method

90
 
Preheat the oven to 190°C. Heat the oil in a large ovenproof pan. Brown the meat on all sides.

Purée the garlic, ginger and onions until smooth. Add to the meat and cook for 1 minute. Add the spices and tomatoes. Cover, place in the oven and cook for 1½ hours. Serve with salad.

Mandarin & Beetroot Salad: Combine first 6 ingredients. Add coconut and coriander as you dish up.

 

Read more on: slow cook
 

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