What are the main ingredients in Ostrich Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Ostrich Rogan Josh?

Calories: 618, Carbs: 95 grams, Fat: grams, Protein: 43.5 grams, Sugar: 17.3 grams, Salt: 647 grams

How do I prepare Ostrich Rogan Josh?

BROWNED OSTRICH: Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. AROMATICS: Return the pot to medium-high heat with a generous drizzle of oil. When hot, fry the carrot pieces until starting to soften, 6-7 minutes (shifting occasionally). Add the diced onion and fry until golden, 3-4 minutes (shifting often). YUMMY CURRY: When the onion is golden, add the curry paste to the pot and fry until fragrant, 30-60 seconds (shifting constantly). Add the beef stock, the cooked chopped tomato, and 400ml of water. Bring to a boil. Lower the heat and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich and cook until heated through. Add a sweetener and season. ENJOY EVERY BITE: Bowl up the curry. Garnish with the picked coriander. Serve alongside the steamy basmati rice. Wow, Chef! FLUFFY RICE: Place the rinsed rice in a pot with 400ml 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.

What should be prepared from my kitchen to make Ostrich Rogan Josh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Ostrich Rogan Josh

Fluffy white basmati rice accompanies a fragrant curry made from rich beef stock, juicy tomatoes, golden-fried onions & carrot, a special aromatic paste, and browned ostrich. Finished with fresh coriander.

Ostrich Rogan Josh

with white basmati rice & fresh coriander

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Carrot
Cooked Chopped Tomato
Curry Paste
Fresh Coriander
Onion
Onions
Ostrich
Ostrich Chunks
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

FLUFFY RICE
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.
BROWNED OSTRICH
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
AROMATICS
Return the pot to medium-high heat with a generous drizzle of oil. When hot, fry the carrot pieces until starting to soften, 6-7 minutes (shifting occasionally). Add the diced onion and fry until golden, 3-4 minutes (shifting often).
YUMMY CURRY
When the onion is golden, add the curry paste to the pot and fry until fragrant, 30-60 seconds (shifting constantly). Add the beef stock, the cooked chopped tomato, and 200ml of water. Bring to a boil. Lower the heat and simmer until thickened, 8-10 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich and cook until heated through. Add a sweetener and season.
ENJOY EVERY BITE
Bowl up the curry. Garnish with the picked coriander. Serve alongside the steamy basmati rice. Wow, Chef!

White Basmati Rice - 100ml
Ostrich Chunks - 150g
Carrot - 120g
Onion - 1
Curry Paste - 25ml
Beef Stock - 5ml
Cooked Chopped Tomato - 100g
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml 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.
BROWNED OSTRICH
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
AROMATICS
Return the pot to medium-high heat with a generous drizzle of oil. When hot, fry the carrot pieces until starting to soften, 6-7 minutes (shifting occasionally). Add the diced onion and fry until golden, 3-4 minutes (shifting often).
YUMMY CURRY
When the onion is golden, add the curry paste to the pot and fry until fragrant, 30-60 seconds (shifting constantly). Add the beef stock, the cooked chopped tomato, and 400ml of water. Bring to a boil. Lower the heat and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich and cook until heated through. Add a sweetener and season.
ENJOY EVERY BITE
Bowl up the curry. Garnish with the picked coriander. Serve alongside the steamy basmati rice. Wow, Chef!

White Basmati Rice - 200ml
Ostrich Chunks - 300g
Carrot - 240g
Onion - 1
Curry Paste - 50ml
Beef Stock - 10ml
Cooked Chopped Tomato - 200g
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml 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.
BROWNED OSTRICH
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, fry the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
AROMATICS
Return the pot to medium-high heat with a generous drizzle of oil. When hot, fry the carrot pieces until starting to soften, 8-9 minutes (shifting occasionally). Add the diced onion and fry until golden, 4-5 minutes (shifting often).
YUMMY CURRY
When the onion is golden, add the curry paste to the pot and fry until fragrant, 30-60 seconds (shifting constantly). Add the beef stock, the cooked chopped tomato, and 600ml of water. Bring to a boil. Lower the heat and simmer until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich and cook until heated through. Add a sweetener and season.
ENJOY EVERY BITE
Bowl up the curry. Garnish with the picked coriander. Serve alongside the steamy basmati rice. Wow, Chef!

White Basmati Rice - 300ml
Ostrich Chunks - 450g
Carrot - 360g
Onions - 2
Curry Paste - 75ml
Beef Stock - 15ml
Cooked Chopped Tomato - 300g
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml 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.
BROWNED OSTRICH
Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, fry the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
AROMATICS
Return the pot to medium-high heat with a generous drizzle of oil. When hot, fry the carrot pieces until starting to soften, 8-9 minutes (shifting occasionally). Add the diced onion and fry until golden, 4-5 minutes (shifting often).
YUMMY CURRY
When the onion is golden, add the curry paste to the pot and fry until fragrant, 30-60 seconds (shifting constantly). Add the beef stock, the cooked chopped tomato, and 800ml of water. Bring to a boil. Lower the heat and simmer until thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich and cook until heated through. Add a sweetener and season.
ENJOY EVERY BITE
Bowl up the curry. Garnish with the picked coriander. Serve alongside the steamy basmati rice. Wow, Chef!