What are the main ingredients in Durban-style Ostrich & Tomato Gravy?

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

What is the nutritional information of Durban-style Ostrich & Tomato Gravy?

Calories: 696, Carbs: 98 grams, Fat: grams, Protein: 42.3 grams, Sugar: 10.6 grams, Salt: 810 grams

How do I prepare Durban-style Ostrich & Tomato Gravy?

DINNER IS SERVED!: 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! BROWN THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside. ZESTY SALAD: 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. FRY FOR FLAVOUR: 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 NOMU rub 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, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season. 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 Durban-style Ostrich & Tomato Gravy?

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

Durban-style Ostrich & Tomato Gravy

Picture a plate piled high with fluffy white basmati rice, generously smothered in 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!

Durban-style Ostrich & Tomato Gravy

with white basmati rice

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Cucumber
Fresh Chilli
Fresh Chillies
Green Leaves
Lemon Juice
NOMU Indian Rub
Onion
Ostrich
Ostrich Chunks
White Basmati Rice

From your kitchen:

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

Photo of Durban-style Ostrich & Tomato Gravy

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.
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
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 NOMU rub and the browned ostrich. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, ½ the sliced chilli, and 100ml of water. Simmer until the sauce has reduced and the ostrich is cooked through, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
ZESTY SALAD
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.
DINNER IS SERVED!
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!

White Basmati Rice - 100ml
Ostrich Chunks - 150g
Onion - 1
NOMU Indian Rub - 15ml
Cooked Chopped Tomato - 100g
Fresh Chilli - 1
Green Leaves - 20g
Cucumber - 50g
Lemon Juice - 15ml

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.
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
FRY FOR FLAVOUR
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 NOMU rub 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, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
ZESTY SALAD
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.
DINNER IS SERVED!
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!

White Basmati Rice - 200ml
Ostrich Chunks - 300g
Onion - 1
NOMU Indian Rub - 30ml
Cooked Chopped Tomato - 200g
Fresh Chilli - 1
Green Leaves - 40g
Cucumber - 100g
Lemon Juice - 30ml

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.
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. You may need to do this step in batches.
FRY FOR FLAVOUR
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the NOMU rub and the browned ostrich. Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, ½ the sliced chilli, and 300ml of water. Simmer until the sauce has reduced and the ostrich is cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
ZESTY SALAD
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.
DINNER IS SERVED!
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!

White Basmati Rice - 300ml
Ostrich Chunks - 450g
Onion - 3
NOMU Indian Rub - 45ml
Cooked Chopped Tomato - 300g
Fresh Chillies - 2
Green Leaves - 60g
Cucumber - 150g
Lemon Juice - 45ml

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.
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. You may need to do this step in batches.
FRY FOR FLAVOUR
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the NOMU rub and the browned ostrich. Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, ½ the sliced chilli, and 400ml of water. Simmer until the sauce has reduced and the ostrich is cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
ZESTY SALAD
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.
DINNER IS SERVED!
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!