Kangaroo Tail

Kangaroo Tail

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Heat the olive oil in a pan and fry the onion. Add the garlic and cook until fragrant.
Add kangaroo tail and sauté until brown. Add stock or water, then tomatoes and tomato paste. Stir in herbs and season with sugar, salt and pepper. Simmer for about 3 hours.
Serve with freshly cooked pasta, bush beans and Warrigal greens.


125 ml (½ cup) olive oil
4 large onions
4 cloves garlic
2 large kangaroo tails
4 litres brown stock or water
6 cans crushed tomato
50 g tomato paste
3 tbsp mixed herbs
2 tbsp sugar
salt and pepper
½ cup Tanami Desert bush beans
Warrigal greens (wild spinach)

Toegevoegd door: Natália Martins
geraadpleegde: 2067 X
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