African Stews > Ostrich Stews

Ostrich Stew with Coconut Milk and Lemongrass Recipe

Ingredients with Measurements:
- 2 lbs ostrich meat, cubed
- 1 can coconut milk (13.5 oz)
- 2 cups chicken or beef broth
- 2 stalks lemongrass, bruised and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the ostrich meat and brown on all sides, about 5-7 minutes.
4. Add the lemongrass, fish sauce, brown sugar, coriander, cumin, turmeric, salt, and pepper. Stir to combine.
5. Pour in the coconut milk and chicken or beef broth. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until the ostrich meat is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.

Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 600mg

Substitutions for ingredients:
- Ostrich meat can be substituted with beef, lamb, or venison.
- Chicken or beef broth can be substituted with vegetable broth.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Lemongrass can be substituted with lemon zest or lemon juice.

- Add vegetables such as carrots, potatoes, or bell peppers.
- Use different spices such as cinnamon, cardamom, or nutmeg.
- Add a can of diced tomatoes for a more tomato-based stew.

Tips and tricks:
- Brown the ostrich meat in batches to avoid overcrowding the pot.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Simmer the stew on low heat for a longer period of time to allow the flavors to meld together.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in a freezer-safe container for up to 3 months.

Reheating instructions:
- Reheat in a pot over low heat until heated through.

Presentation ideas:
- Serve in individual bowls with a sprig of fresh cilantro on top.
- Serve with a side of rice or crusty bread.

- Fresh cilantro leaves
- Sliced red chili peppers
- Lime wedges

- White or brown rice
- Crusty bread
- Steamed vegetables such as broccoli or green beans

Suggested side dishes:
- Coconut rice
- Naan bread
- Roasted sweet potatoes

Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to thicken.
- If the stew is too thick, add more chicken or beef broth.

Food safety advice:
- Make sure the ostrich meat is fully cooked before serving.
- Store leftovers in the refrigerator or freezer promptly.

Food history:
- Ostrich meat is a lean and healthy alternative to beef or pork.
- Coconut milk and lemongrass are commonly used in Southeast Asian cuisine.

Flavor profiles:
- The ostrich meat is tender and flavorful, while the coconut milk and lemongrass add a sweet and tangy flavor.

Serving suggestions:
- Serve hot with a side of rice or crusty bread.

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Region: Thai

Taste: Savory, Tangy, Spicy, Aromatic, Creamy