Durban-style Ostrich & Tomato Gravy with white basmati rice

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.

Step 3

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 Indian Spice Blend 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, 15-20 minutes. Remove from the heat, add a sweetener, and season.

Step 4

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.

Step 5

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!

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