Ostrich Curry
Ostrich Recipe
1Setup & Prepare
About This Recipe
Tender ostrich simmers in aromatic curry sauce with vegetables. Slow cooking in liquid keeps lean meat moist while developing complex flavors.
Cultural Context
This preparation reflects South Africa's Indian community influence, particularly strong in Durban. Ostrich adapts beautifully to curry spices, creating fusion of African protein and Asian flavors.
2Ingredients
Shopping List
3Cooking Instructions
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Browning: Heat oil in large pot over medium-high heat. Brown ostrich in batches, about 6 minutes per batch. Remove and set aside.
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Aromatics: Add onions to pot and cook 8 minutes. Add garlic and ginger, cook 2 minutes.
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Spices: Add curry powder, turmeric, cumin, and coriander. Cook 1 minute to toast spices.
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Building Curry: Return ostrich to pot. Add coconut milk and stock. Bring to simmer.
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Simmering: Cover and simmer gently for 1 hour until ostrich is tender.
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Vegetables: Add potatoes and carrots. Simmer 20 minutes until vegetables are tender.
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Finishing: Stir in peas and cook 5 minutes. Adjust seasoning.
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Service: Serve over rice, garnished with cilantro, with naan on side.
4Chef's Notes & Pairings
Chef's Notes
- Slow cooking keeps lean ostrich moist
- Adjust curry powder for spice preference
- Coconut milk adds richness
- Better made a day ahead
Wine Pairing
Off-dry Gewürztraminer or South African Chenin Blanc complements curry spices.
Nutrition Facts
Per serving: 480 calories, 42g protein, 24g fat, 28g carbohydrates. Complete meal with protein and vegetables.
