Ostrich stew with coconut milk

Ingredients for 3 servings:

• 400 g ostrich fillet(s)
• 4 large carrots
• 1 large zucchini
• 1 bunch of spring onions
• 1 can peas
• 2 chili peppers
• 1 can coconut milk
• 200 ml milk
• 2 tbsp soy sauce
• 2 tbsp cognac or brandy or sherry (dry)
• 30 g chocolate, 70%
• Basil, fresh
• Lemon balm, fresh
• salt and pepper
• Rolls for baking
• Ginger and turmeric
• Broth, granulated
• Coriander and Garam Masala
• Cayenne pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the meat into thin strips. Chop the vegetables and chilies in a food processor or finely dice by hand. Heat a little oil in a pan along with ginger, salt and pepper, cayenne pepper, and about 1 teaspoon of granulated stock. Brown the meat and deglaze with coconut milk. Pour in the milk, soy sauce, and a dash of cognac. Add the vegetables, chop the herbs, and add them. Season to taste and simmer for about 30 minutes. Heat the chocolate in a double boiler until melted and stir into the stew. About 3 minutes before the end of the cooking time, add the peas and season to taste. Bake the rolls and serve.