Spicy Ostrich and Mixed Peppers Casserole with Turmeric Rice
⏱️ Prep: 15 min🍳 Cook: 105 min
Ingredients
| 6 ounce | 170 g | ostrich steak, diced to 1 inch chunks |
| 2 tablespoons | 30 ml | plain/all purpose flour |
| — | salt and pepper | |
| — | vegetable oil for frying | |
| — | small pack (generous handful) mixed, sliced bell peppers | |
| 0.5 | small red onion, peeled and sliced | |
| 1 | medium red chilli, seeded and sliced | |
| 1 pint | 475 ml | fresh chicken stock |
| 3 ounces | 85 g | basmati rice |
| 1 teaspoon | 5 ml | ground turmeric |
| — | shredded basil leaves to garnish |
Instructions
- Put your oven on to preheat to 150C/300F/Gas Mark 2.
- Add the flour to a suitable bowl and season with salt and pepper. Toss the ostrich pieces in the flour to evenly coat.
- Heat a couple of tablespoons of vegetable oil to medium in a non-stick frying pan and briefly stir fry the ostrich pieces just until browned all over.
- The ostrich pieces, peppers and red onion should be added to a casserole dish with the chicken stock and briefly stirred. Put the lid on the dish and cook in the oven for one and a half hours.
- Take the casserole dish from the oven and set safely aside to rest and cool slightly.
- Wash the rice through a sieve under running cold water and add to a large pot of boiling water, seasoned with salt and the turmeric. Bring back to a simmer, stir briefly but thoroughly and simmer for a total of ten minutes.
- Drain the rice at your sink and spoon in to a deep plate in the form of a bed for the casserole.
- Spoon the casserole on to the rice with a slotted spoon and garnish with the basil.