What are the main ingredients in One-pot Moroccan Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

One-pot Moroccan Ostrich

Name: One-pot Moroccan Ostrich
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with dried apricots & fresh mint

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Ostrich Chunks - 150g
Onion - 1
Carrot - 240g
NOMU Moroccan Rub - 10ml
Chickpeas - 60g
Garlic Clove - 1
Red Wine - 15ml
Tomato Passata - 100ml
Poppadom - 1
Cornflour - 5ml
Dried Apricots - 10g
Fresh Mint - 4g

Download the Recipe

Serves 2

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!

Free-range Ostrich Chunks - 300g
Onion - 1
Carrot - 480g
NOMU Moroccan Rub - 20ml
Chickpeas - 120g
Garlic Cloves - 2
Red Wine - 30ml
Tomato Passata - 200ml
Poppadoms - 2
Cornflour - 10ml
Dried Apricots - 20g
Fresh Mint - 8g

Download the Recipe

Serves 3

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!

Free-range Ostrich Chunks - 450g
Onions - 2
Carrot - 720g
NOMU Moroccan Rub - 30ml
Chickpeas - 180g
Garlic Cloves - 3
Red Wine - 45ml
Tomato Passata - 300ml
Poppadoms - 3
Cornflour - 15ml
Dried Apricots - 30g
Fresh Mint - 12g

Download the Recipe

Serves 4

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!