By Roly TheBeerGeek
Durban-style Ostrich & Tomato Gravy with white basmati rice
5 steps
Prep:25minCook:45min
Picture a plate piled high with fluffy white basmati rice, generously smothered in a curry-spiced ostrich & tomato gravy. Finish it off with a side of zesty cucumber salad and an extra kick of chilli if you’re brave enough!
Updated at: Wed, 06 Dec 2023 10:36:11 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
42
High
Nutrition per serving
Calories776.8 kcal (39%)
Total Fat34.2 g (49%)
Carbs80.3 g (31%)
Sugars20 g (22%)
Protein40.2 g (80%)
Sodium1040.7 mg (52%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
100mlWhite Basmati Rice
rinsed
150gmeat Chunks
patted dry & cut into bite-sized pieces
0.5Onion
peeled & roughly sliced
10mlIndian spice blend
100gTomato
Cooked, Chopped
1Fresh Chilli
rinsed, trimmed, deseeded& finely sliced
20gGreen Leaves
rinsed & roughly shredded
50gCucumber
rinsed & cut into half-moons
15mllemon juice
From Your Kitchen
Instructions
FLUFFY RICE
Step 1
Place the rinsed rice in a pot with 200ml of salted water.
Cover with a lid and bring to a boil.
Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
Remove from the heat and set aside to steam, 8-10 minutes.
Fluff with a fork and cover.
White Basmati Rice100ml
water
salt
pepper
BROWN THE OSTRICH
Step 2
Place a pan over medium-high heat with a drizzle of oil.
When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally).
Remove from the pan, season, and set aside.
Pan
meat Chunks150g
Oil
salt
pepper
FRY FOR FLAVOUR
Step 3
Place a pot over medium heat with a drizzle of oil and a knob of butter.
When hot, fry the sliced onion until soft, 3-4 minutes.
Add the Indian Spice Blend and the browned ostrich.
Fry until fragrant, 1-2 minutes (shifting constantly).
Pour in the cooked chopped tomato, ½ the sliced chilli, and 200ml of water.
Simmer until the sauce has reduced and the ostrich is cooked through, 15-20 minutes.
Remove from the heat, add a sweetener, and season.
Pan
Oil
butter
Onion0.5
Indian spice blend10ml
Tomato100g
Fresh Chilli1
water
honey
salt
pepper
ZESTY SALAD
Step 4
In a salad bowl, combine the shredded leaves with the cucumber half-moons, the lemon juice, a drizzle of olive oil, and seasoning.
Set aside.
Bowl
Green Leaves20g
Cucumber50g
lemon juice15ml
Oil
salt
pepper
DINNER IS SERVED!
Step 5
Plate up the steaming rice and smother it in the ostrich & tomato sauce.
Serve the dressed salad on the side and garnish with the remaining chilli.
Looks lekker, Chef!
Plate
Fresh Chilli1
View on Durban-style Ostrich & Tomato Gravy
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