Ostrich Chickpea & Spinach Curry


1 tbsp oil
500g Ostrich stew meat cubes
1 red onion, sliced into half moons
1 cm piece ginger, peeled and finely chopped
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomato
200g can chickpeas, washed and drained
1 tsp garam masala
100g spinach, roughly chopped
1 tbsp korma curry paste (I used Patak’s)



1. Heat the oil in a large frying pan, cook the ostrich until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, garam masala, and korma curry paste. Then cook for 2 mins more until you smell the spices. Return the ostrich to the pan, pour over the tomatoes, bring to a boil, then leave to simmer over a gentle heat for 1 ½ hours, until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly, then season to taste.

2. Serve with steamed Basmati rice and good yogurt… Enjoy!