Ostrich steak tamarind curry

July 11, 2007 (Last Updated: January 11, 2019)
Ostrich steak tamarind curry recipe

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

Serves: 4
Cooking Time: 1 hr 15 mins including marinating


  • 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.

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