Try this recipe and expect stew-pendous results, Chef! Pan-seared browned ostrich, golden carrot & silky onion are swirled in a rich, tangy tomato passata sauce, infused with a special UCOOK curry & BBQ rub blend. To cool things down and balance the spiciness, this meal is enjoyed with a cooling herby cucumber. Served with fluffy basmati rice.
Serving guide
Choose your portion size.
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 STRIPS
Place a pan over high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots and onions until turning golden, 8-10 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrots are cooked through and tender, 15-20 minutes. In the final 2-3 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 STRIPS
Place a pan over high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots and onions until turning golden, 8-10 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrots are cooked through and tender, 15-20 minutes. In the final 2-3 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R126.93
for 4 servings · R31.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Spice Blend needs 60 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rustic Ostrich Stew?
The preparation time for Rustic Ostrich Stew with carrot & lemon herby cucumber is between 25 and 45 minutes.
What is the total time required to make Rustic Ostrich Stew with carrot & lemon herby cucumber?
The total time required to make Rustic Ostrich Stew with carrot & lemon herby cucumber is between 35 and 55 minutes.
How many servings does Rustic Ostrich Stew provide?
4 servings
What are the main ingredients in Rustic Ostrich Stew?
Carrot, Cucumber, Free-Range Ostrich Strips, Lemon Juice, Onion, Ostrich, Parsley, Spice Blend, Tomato Passata, White Basmati Rice
What is the nutritional information of Rustic Ostrich Stew?
Calories: 754, Carbs: 109 grams, Fat: grams, Protein: 43.5 grams, Sugar: 19.9 grams, Salt: 592 grams
How do I prepare Rustic Ostrich Stew?
DINNER IS READY: Make a bed of the rice, spoon over the ostrich stew, and serve alongside the herby cucumber. Enjoy, Chef! ZINGY CUCUMBER: In a bowl, combine the lemon juice with a drizzle of olive oil. Add the cucumber, the remaining parsley, toss to combine, and season. SIMPLE STEW: Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste). BROWN THE STRIPS: Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 Rustic Ostrich Stew?
Carrot, Cucumber, Free-Range Ostrich Strips, Lemon Juice, Onion, Ostrich, Parsley, Spice Blend, Tomato Passata, White Basmati Rice
How many calories does Rustic Ostrich Stew have?
754 calories
How much fat content does Rustic Ostrich Stew have?
grams