Stew with green beans and neck of ostrich

(4-6 portions)

  • 15 ml olive oil
  • 15 ml butter
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 15 ml mixed herbs
  • 15 ml curry powder
  • 1 kg neck of ostrich, cleaned
  • 250 ml red wine
  • 2 tins (400 g each) cherry tomatoes
  • 1,5 litres beef stock
  • 600 g green beans, topped and tailed
  • salt and freshly ground black pepper

Heat olive oil and butter in a large saucepan. Add onion and garlic and fry lightly for 5 minutes, or until it starts to colour. Add herbs and spices and fry another 5 minutes. Add ostrich and brown for about 10 minutes. Add red wine and tomatoes. Add half the stock and reduce heat. Simmer slowly for about 2 hours or until the meat falls from the bone. Add rest of stock as the liquid reduces. Add green beans as soon as the meat is soft, and stew slowly until the beans are soft and cooked. Season well with salt and black pepper. Serve with steamed rice.