Ostrich in Commandaria and Apricot - Roddy Damalis

Ingredients

• 1kg ostrich fillet (cut into strips, across the grain)
• ⅓ cup olive oil
• ½ tsp paprika
• ½ tsp cinnamon powder
• 4 pieces cinnamon bark
• 6 pieces cloves (whole)
• Pinch of nutmeg
• 4 bay leaves
• 1 cup commandaria (or port wine)
• 200g dried apricots (halved)
• 2 large red onions (cut into thick slices)
• Salt
• ½ tsp cracked black pepper