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Serves 4


  • 1kg 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


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

Method: Preheat the oven to a moderate 180 ļC (350 ļF/Gas 4). Lightly grease two baking trays. Place the ostrich mince, onion, garlic, herbs and spices in a bowl and mix together well. Season with salt and pepper.

Roll tablespoons of the mixture into balls and place on the prepared trays. Bake for 18 Ė 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.

- Tersia de Wet

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