Ostrich goulash Namibian style

Ingredients for 4 servings:

• 800 g ostrich fillet(s)
• 1 onion(s)
• 15 ml oil (sunflower oil)
• 3 cm fresh ginger, sliced
• 5 g cinnamon, ground
• 250 ml water
• 250 ml red wine
• 250 g plum(s), dried, without stone
• 30 ml honey
• ½ lemon(s), sliced
• 1 tsp cornstarch
• lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the ostrich meat into bite-sized pieces. Finely chop the onion and add it to the meat along with the oil, cinnamon, and ginger, and mix everything well. Cover and let it marinate in a cool place for two hours. Brown the meat and deglaze with the water and red wine. Add the prunes, honey, and lemon slices, and simmer gently for one and a half hours until soft. Thicken the sauce with cornstarch and reduce until it reaches a creamy consistency. Garnish the ostrich goulash with lemon wedges and serve. Serve with potatoes or croquettes. Drink suggestion: Pinotage or Pinot Noir.