This rich and luscious ostrich stew is packed with carrots, onions, chickpeas, garlic, and red wine. It is finished off with fresh mint and a crispy poppadom for scooping up all the yumminess. A perfect bowl of warm deliciousness to have in your hands on a cold winter’s night!
One-pot Moroccan Ostrich
One-pot Moroccan Ostrich
with dried apricots & fresh mint
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Chickpeas
- Cornflour
- Dried Apricots
- Free-range Ostrich Chunks
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- NOMU Moroccan Rub
- Onion
- Onions
- Ostrich
- Poppadom
- Poppadoms
- Red Wine
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Ostrich & FAMOUS
Pat the Ostrich dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
STEW, THAT WAS CLOSE!
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot chunks until softening, 4-5 minutes (shifting occasionally). Add the NOMU rub, the drained Chickpeas, and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 100ml of water, reduce the heat, and simmer until slightly thickened, 8-10 minutes.
Poppadom PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Carefully remove from the pan on completion and allow to drain on some paper towel.
THE FINALE
In a bowl, combine the Cornflour with 10ml of water. When the stew has 2-3 minutes remaining, add the loosened cornflour, the browned ostrich, ½ the chopped apricots, and seasoning.
THE MAIN EVENT
Plate up the Ostrich stew and sprinkle over the chopped mint and remaining apricots. Side with the crispy Poppadom for dunking. Well done, Chef!
Ostrich & FAMOUS
Pat the Ostrich dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
STEW, THAT WAS CLOSE!
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot chunks until softening, 4-5 minutes (shifting occasionally). Add the NOMU rub, the drained Chickpeas, and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 200ml of water, reduce the heat, and simmer until slightly thickened, 10-12 minutes.
Poppadom PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel.
THE FINALE
In a bowl, combine the Cornflour with 20ml of water. When the stew has 2-3 minutes remaining, add the loosened cornflour, the browned ostrich, ½ the chopped apricots, and seasoning.
THE MAIN EVENT
Plate up the Ostrich stew and sprinkle over the chopped mint and remaining apricots. Side with the crispy Poppadoms for dunking. Well done, Chef!
Ostrich & FAMOUS
Pat the Ostrich dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
STEW, THAT WAS CLOSE!
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot chunks until softening, 5-6 minutes (shifting occasionally). Add the NOMU rub, the drained Chickpeas, and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 300ml of water, reduce the heat, and simmer until slightly thickened, 12-15 minutes.
Poppadom PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel.
THE FINALE
In a bowl, combine the Cornflour with 30ml of water. When the stew has 2-3 minutes remaining, add the loosened cornflour, the browned ostrich, ½ the chopped apricots, and seasoning.
THE MAIN EVENT
Plate up the Ostrich stew and sprinkle over the chopped mint and remaining apricots. Side with the crispy Poppadoms for dunking. Well done, Chef!
Ostrich & FAMOUS
Pat the Ostrich dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
STEW, THAT WAS CLOSE!
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the Carrot chunks until softening, 5-6 minutes (shifting occasionally). Add the NOMU rub, the drained Chickpeas, and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 400ml of water, reduce the heat, and simmer until slightly thickened, 12-15 minutes.
Poppadom PARTY
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel.
THE FINALE
In a bowl, combine the Cornflour with 40ml of water. When the stew has 2-3 minutes remaining, add the loosened cornflour, the browned ostrich, ½ the chopped apricots, and seasoning.
THE MAIN EVENT
Plate up the Ostrich stew and sprinkle over the chopped mint and remaining apricots. Side with the crispy Poppadoms for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for One-pot Moroccan Ostrich?
The preparation time for One-pot Moroccan Ostrich with dried apricots & fresh mint is between 15 and 30 minutes.
What is the total time required to make One-pot Moroccan Ostrich with dried apricots & fresh mint?
The total time required to make One-pot Moroccan Ostrich with dried apricots & fresh mint is between 30 and 45 minutes.
How many servings does One-pot Moroccan Ostrich provide?
4 servings
What are the main ingredients in One-pot Moroccan Ostrich?
Carrot, Chickpeas, Cornflour, Dried Apricots, Free-range Ostrich Chunks, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Moroccan Rub, Onion, Onions, Ostrich, Poppadom, Poppadoms, Red Wine, Tomato Passata
What is the nutritional information of One-pot Moroccan Ostrich?
Calories: 550, Carbs: 71 grams, Fat: grams, Protein: 44.9 grams, Sugar: 30.7 grams, Salt: 993 grams
How do I prepare One-pot Moroccan Ostrich?
POPPADOM PARTY: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up - you may need to do this step in batches. Carefully remove from the pan on completion and allow to drain on some paper towel. THE MAIN EVENT: Plate up the ostrich stew and sprinkle over the chopped mint and remaining apricots. Side with the crispy poppadoms for dunking. Well done, Chef! OSTRICH & FAMOUS: Pat the ostrich dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season. STEW, THAT WAS CLOSE!: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the carrot chunks until softening, 4-5 minutes (shifting occasionally). Add the NOMU rub, the drained chickpeas, and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the red wine and simmer until almost all evaporated, 2-3 minutes. Pour in the tomato passata and 200ml of water, reduce the heat, and simmer until slightly thickened, 10-12 minutes. THE FINALE: In a bowl, combine the cornflour with 20ml of water. When the stew has 2-3 minutes remaining, add the loosened cornflour, the browned ostrich, ½ the chopped apricots, and seasoning.
What should be prepared from my kitchen to make One-pot Moroccan Ostrich?
Carrot, Chickpeas, Cornflour, Dried Apricots, Free-range Ostrich Chunks, Fresh Mint, Garlic Clove, Garlic Cloves, NOMU Moroccan Rub, Onion, Onions, Ostrich, Poppadom, Poppadoms, Red Wine, Tomato Passata
How many calories does One-pot Moroccan Ostrich have?
550 calories
How much fat content does One-pot Moroccan Ostrich have?
grams
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