Ostrich goulash

Directions

1. Place the meat in a bowl, add the onion, oil, cinnamon and ginger.

2. Mix well with your fingers then cover and set aside in a cool place for 2 hours to marinate.

3. Turn the meat into a roasting tin, place in an oven pre-heated to 160°C and cook for about 15 minutes, or until just coloured.

4. Add the red wine, water, plums and honey then arrange the lemon slices over the top.

5. Return to the oven and cook gently for 90 minutes.

6. A this time, remove from the oven and pour out the sauce into a saucepan (return the meat mixture to a low oven to keep warm).

7. Mix the cornflour with about 2 tbsp of the sauce to form a smooth slurry.

8. Whisk this slurry back into the sauce and bring to a simmer.

9. Cook for a few minutes, until the sauce is thick.

10. Serve the ostrich meat mixture accompanied by boiled potatoes with the sauce on the side

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