Recipe from Cape Karoo International: Tersia de Wet

Preparation Time :  60 Minutes Cooking Time :  40 Minutes Serves :  4

Ingredients :

•  1 kg Klein Karoo Ostrich Mince
•  1 onion, finely chopped
•  2 cloves garlic, finely chopped
•  2 tablespoons finely chopped fresh flat-leaf parsley
•  2 tablespoons finely chopped fresh coriander leaves
•  ½ teaspoon cayenne pepper
• ½ teaspoon ground pepper
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
•  1 teaspoon ground cumin
•  1 teaspoon paprika *

Method :

• Preheat the oven to moderate 180ºC (350ºF/Gas 4).
• Lightly grease two baking trays.
• Place the ostrich, onion, garlic, herbs, and spices in a bowl and mix together well.
• Season with salt & pepper.
• Roll tablespoons of the mixture into balls and place on the prepared trays.
• Bake for 18 – 20 minutes, or until browned.
• Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft.
• Add the garlic, cumin, cinnamon, and paprika, and cook for 1 minute, or until fragrant.
• Stir in the tomato, harissa and apricot jam and bring to the boil.
• Reduce the heat and simmer for 20 minutes, then add the meatballs and simmer for 10 minutes, or until cooked through.
• Stir in the coriander, season well and serve.

Sauce:

Ingredients :

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 x 425g cans chopped tomatoes
• 2 teaspoons harissa
• 4 tablespoons chopped fresh coriander leaves
• 2 tablespoons apricot jam