You Need
500g ostrich steak, cubed
flour for dusting
20ml olive oil
250g butternut, peeled and cubed
3 potatoes, peeled and cubed
1 tin of tomato and onion mix
5ml ground cinnamon
5ml ground coriander
10g ginger, peeled and grated
60ml beef or chicken stock
60ml red wine or orange juice or stock
5 prunes, chopped with stones removed

You Do
Lightly dust the meat with the flour.
Heat the olive oil in a large pot and sauté the onions until lightly browned.
Add the remaining ingredients, gently bring to the boil, turn down the heat and allow to simmer for 35 minutes or until the butternut and potatoes are soft.

Note: Commercial stock powders can be high in salt - read labels carefully or make your own.

Per Portion
Energy: 1507kJ
Protein: 35g
Total fat: 10.3g
Saturated fat: 2.2g
Monounsaturated fat: 5.2g
Cholesterol: 9mg
Fibre: 5.16g