Ostrich steak tamarind curry is a great way to use tender, earthy ostrich meat. This delicious dish is full of refreshing flavours, and is wonderfully filling. Great on a cold night.
Ostrich steak tamarind curry
- 15ml fresh lemongrass, chopped
- 15ml fresh ginger, grated
- 2 spring onions
- 1 chilli, seeded and chopped
- 5ml ground turmeric
- 25ml vegetable oil
- 500g ostrich cubes
- 35ml vegetable oil
- 1 onion, sliced
- 250g baby aubergines, quartered
- 15ml tamarind paste
- 250ml good-quality beef stock
- 1 x 400g tin whole peeled tomatoes
- 1 x 165ml tin coconut milk
- 5ml fresh chilli, chopped
- salt and freshly ground black pepper, to taste
Put all the marinade ingredients except the oil in a pestle and mortar and pound until smooth. Place this mixture in a large bowl and add the oil. Stir to combine then add the meat and mix well, cover and refrigerate for 30 minutes.
Heat a large non-stick frying pan and add 15ml of the vegetable oil. Add the meat and sauté in batches, cooking each batch for about 2 – 3 minutes. Remove the meat from the pan and keep warm. Add the remaining vegetable oil then add the onion and aubergine, and cook for 3 minutes.
Add the tamarind paste, stock, tomatoes and coconut milk, and return the ostrich to the pan. Simmer over low heat for 12 – 15 minutes.
Add the chilli and season. The amount of chilli can be adjusted according to your taste.
Serve with poppadoms as well as tomato, onion and coriander sambals and basmati rice.