1 tablespoon of oil
500g of Ostrich stew, cubed
1 red onion, sliced into half moons
1cm piece of ginger, peeled and finely chopped
2 garlic cloves, crushed
1 tablespoon of ground cumin
1 tablespoon of ground coriander
400g can of tomato
200g can of chickpeas, washed and drained
1 teaspoon garam masala
100g of spinach, roughly chopped
1 tablespoon of korma curry paste
- Heat the oil in a large frying pan, cook the ostrich until browned all over, about 10 minutes. Remove from the pan.
- Cook the onion in the same pan until golden brown, about 5 minutes. Stir through the ginger, garlic, cumin, coriander, garam masala and korma paste. Cook for 2 minutes more; you will smell the spices.
- Return the ostrich to the pan, pour over the tomatoes, and bring to a boil. Leave to simmer over a gentle heat for 1 1/2 hours, until the meat is tender. Top up with boiling water if the sauce becomes too dry.
- Add the chickpeas, then simmer for 5 minutes. Stir through the spinach and cook until wilted slightly.
- Season to taste and serve with steamed Basmati rice and yoghurt.