Lean and firm, ostrich meat marries well with the soft textured sweet potatoes and chickpeas in this quick and easy, rich flavoured stew
45ml / 3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
675g / 1 1/2 lb ostrich fillet, cut into short strings
450g / 1 lb sweet potatoes, peeled and diced
2 x 400g / 14oz cans chopped tomatoes
400g / 14oz can chickpeas, drained
salt and ground black pepper
fresh oregano, to garnish
Heat half the oil in a flameproof casserole. Add the chopped onion and garliv, and cook for about 5 minutes, or until softened but not coloured, stirring occasionally. Remove from the casserole using a slotted spoon and set aside. Add the remaining oil to the casserole and heat.
Fry the meat in batches over a high heat until browned. When the last batch is cooked, replace th emeat and onions and stir in the potatoes, tomatoes and chickpeas. Bring to the boil, reduce the heat, and simmer for 25 minutes, or until the meat is tender. Season and serve, garnished with the fresh oregano.
Steamed couscous is a quick and easy accompaniment to this healthy stew, but it would also be good served with rice, or simply some warm, crusty bread.
Other Ostrich Stew Recipes
Food 24 – Ostrich Stew
The Home Channel – Ostrich, Bacon and Dumpling Stew
Food Reference – Ostrich Stew