Ostrich Goulash is a traditional Namibian recipe for a classic German-influenced stew of ostrich meat in a red wine, prune and ginger stock (with ginger substituting for the more traditional paprika in the dish). The full recipe is presented here and I hope you enjoy this classic Namibian version of: Ostrich Goulash.
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Ostrich Goulash: A classic Namibian recipe for a stew of ostrich meat in a cinnamon and prune sauce.
Ingredients:
800g ostrich meat, cubed
1 onion, finely chopped
1 tbsp sunflower oil
3cm length of ginger, peeled and thinly sliced
1 tsp ground cinnamon
250ml water
250ml dry red wine
250g prunes, pitted (dried plums)
2 tbsp runny honey
1/2 lemon, thinly sliced into rings
2 tsp cornflour (cornstarch)
Method:
Place the meat in a bowl, add the onion, oil, cinnamon and ginger. Mix well with your fingers then cover and set aside in a cool place for 2 hours to marinate.
Turn the meat into a roasting tin, place in an oven pre-heated to 160°C and cook for about 15 minutes, or until just coloured. Add the red wine, water, plums and honey then arrange the lemon slices over the top.
Return to the oven and cook gently for 90 minutes. A this time, remove from the oven and pour out the sauce into a saucepan (return the meat mixture to a low oven to keep warm).
Mix the cornflour with about 2 tbsp of the sauce to form a smooth slurry. Whisk this slurry back into the sauce and bring to a simmer. Cook for a few minutes, until the sauce is thick.
Turn the ostrich meat mixture into a warmed serving dish. Serve accompanied by boiled potatoes and the sauce in a sauce boat.
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