Cape Malay Curried Ostrich Mince

Cape Malay curry comes from the Cape Malay community of South Africa, and it is built on a spice mix of curry powder, cumin, coriander, turmeric, cinnamon and cayenne. This version uses ostrich mince, a lean ground meat, cooked in one large skillet with onion, garlic, ginger, carrot, bell pepper and diced tomatoes. It makes 4 servings and takes 40 minutes: 10 minutes of prep and 30 minutes of cooking.

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You brown the meat, stir in the tomatoes and spices, then cover the pan and let it simmer on low for 15 to 20 minutes. It is served hot over rice or couscous.

What Goes in the Skillet

The recipe card at the bottom has the exact amounts. These are the parts that shape the dish.

• Ostrich mince (1 pound): a lean protein that browns quickly and takes on the spices. Lean ground turkey or chicken can replace it.
• Onion, garlic and ginger: one medium onion, 2 cloves of garlic and 1 tablespoon of grated fresh ginger make the aromatic base.
• Carrot and bell pepper: one medium of each, diced, for color and a little sweetness.
• Diced tomatoes (14.5 ounce can, drained): they add moisture and acidity that balance the spices.
• The spices: 1 tablespoon curry powder, 1 teaspoon each of cumin and coriander, 1/2 teaspoon each of turmeric, cinnamon and cayenne pepper. These are what give the dish its Cape Malay flavor.
• Vegetable oil and cilantro: 2 tablespoons of oil for cooking, and 1/4 cup of chopped fresh cilantro on top.

How the Dish Comes Together

Heat the oil in a large skillet over medium heat and cook the onion until translucent, about 5 minutes. Stir in the garlic and ginger for 1 more minute, until fragrant. Add the carrot and bell pepper and cook for about 5 minutes, until they start to soften.

Add the ostrich mince, break it up with a spoon and cook until browned, about 5 to 7 minutes. Then add the tomatoes and all the spices, with salt and pepper, and mix well. Cover the skillet, reduce the heat to low and simmer for 15 to 20 minutes, stirring now and then. If the mixture gets too thick, add a splash of water. Taste, adjust the seasoning and finish with cilantro.

A wooden spoon is the easiest tool for breaking up the mince in the pan. Chop everything before you start so the cooking moves along without pauses.

Tips for the Spices

• Use fresh spices: they have more aroma than old ones. If you can, buy whole spices and grind them just before cooking.
• Adjust the cayenne: start with a small amount and taste as you go. The card says to adjust it to taste, and it is the easiest way to set the heat for the people at your table.
• Make it a day ahead: letting the curry sit overnight deepens the flavor when you reheat it.
• For a creamier curry: stir in a splash of coconut milk just before serving.

Ways to Change It

• More vegetables: zucchini or spinach add color and texture, and they absorb the spices.
• Different meat: lean ground turkey or chicken works if you cannot find ostrich.
• Other spices: a pinch of garam masala or a dash of smoked paprika gives a different twist.

What to Serve With It

Cooked rice or couscous is the traditional way to serve it, as the card suggests. Cauliflower rice works for a lower-carb plate: steam or sauté it until tender and serve it alongside. A green salad of mixed greens, cucumber and cherry tomatoes with olive oil and vinegar adds a fresh crunch. Sparkling water with a squeeze of lemon makes a clean drink next to the spices.

Nutrition per Serving

One serving has approximately 290 calories, 15 grams of fat (3 grams saturated), 10 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 30 grams of protein and 400 milligrams of sodium.

FAQ

Can you use other meat?

Yes. Lean ground turkey or chicken are the easy substitutes and still give a flavorful dish.

How do you store leftovers?

Keep them in an airtight container in the refrigerator, where they stay fresh for up to 3 days. For longer storage, freeze portions for up to 3 months.

Is it good for meal prep?

Yes. Make a larger batch and portion it out for the week. The flavors often improve after sitting, so it works for quick lunches and dinners.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us