Smokey Chilli Ostrich Goulash

By mahto

Ingredients

• 400 g ostrich fillet, cut into small cubes (1 or 2 bite size morsels
• 1 tsp ground ginger and garlic,
• few grinds of smoked salt and
• 1/2 tsp smoked sweet/mild (or hot) paprika, mix and set aside)
• 1/2 medium onion, chopped finely
• 1/2 green, red and yellow medium sized peppers, chopped into 1cm cubes (you know I mean small)
• 1 medium red chilli, finely chopped
• 3 large cloves garlic, finely chopped small handful fresh oregano, chopped roughly
• 2 tsp smoked sweet/mild paprika (1 tsp if you’re using the hot variety)
• 1 x can plum tomatoes
• 1 tbsp tomato paste
• 3/4 cup warm water with 1 tbsp vegetable or beef liquid stock, mixed small handful sundried tomatoes, chopped roughly
• 2 tbsp Marsala wine (optional) zest
• 1 lemon (optional)
• 1 tsp sugar
• 2 tsp olive oil
• smoked salt, to taste
• sour cream and chopped parsley to serve

Preparation

Step 1

Pre-heat oven to 180 degrees Celsius. In a small pot (preferably a casserole that can be used in oven as well), add the oil and fry onions on medium heat for 4 minutes or until softened. Add chopped chilli and garlic and stir for a few seconds. Add ostrich. Now, you could if you wish add it in two batches to brown, but I don’t think this is necessary. It’s all going to tenderize together nicely in the oven. Turn up the heat to brown slightly. Add tinned tomato, tomato paste, marsala, water and smoked paprika (if you add the paprika earlier with the onions, it may burn and become slightly bitter). Cook for a further 5 minutes, stirring gently to mix. Add oregano, lemon zest and sugar. Test seasoning and add more smoked salt, according to taste. Add peppers and sundried tomatoes and mix well. Remove from heat.

Cover the vessel tightly with heavy duty foil, make a little gash in the centre with a sharp knife and transfer to oven. Don’t cover with the lid. Allow to cook for 1 hour and 15 minutes. Serve on a bed of rice, with a dollop of sour cream and snipped parsley and freshly ground black pepper. -