Lajamanu Kangaroo Tail

May 30, 2023May 30, 20230 13
Lajamanu Kangaroo Tail in Mixed Herb Sauce
in Main

Prep

20 min

Cook

240 min

Ready In

260 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large kangaroo tail
4 liters brown stock or 4 liters water
4 large onions
4 cloves garlic
6 cans crushed tomatoes
50 g tomato paste
3 tablespoons mixed herbs
1/2 cup olive oil
2 tablespoons sugar
1/2 cup bush beans , from tanami desert ( if available )
warrigal greens ( Wild Spinach )

Nutrision Information

Servings Per Recipe
4
Calories
578
Sugar
13g
Fat
43g
Lajamanu Kangaroo Tail is a traditional Aboriginal dish that has been passed down through generations. Kangaroo meat was an important staple food for Aboriginal people living in the outback, and it remains a popular dish to this day. The Lajamanu Kangaroo Tail in Mixed Herb Sauce is a modern twist on the classic dish. The Aussie bush beans and warrigal greens add extra depth and dimension to the recipe and turn this dish into a veritable feast. This meal is sure to impress your guests and leave them wanting more.

Instructions

1.Cut kangaroo tail into sections, separate at the joints, and trim loose fat as required.
2.Brown the kangaroo tail pieces on all sides in a little olive oil in a large saucepan.
3.Remove kangaroo tail from the saucepan and add onions and garlic to the same saucepan, and cook until the onions are softened.
4.Return the kangaroo tail pieces to the saucepan, add the crushed tomatoes, tomato paste, and mixed herbs, and then pour over enough brown stock or water to barely cover the meat.
5.Season to taste with salt and pepper, add the bush beans, and simmer gently for about four hours, or until the meat is very tender.
6.About 15 minutes before serving, add the warrigal greens to the Lajamanu Kangaroo Tail in Mixed Herb Sauce and stir them through thoroughly to heat them.
7.Serve hot with bread or rice.

PROS

Lajamanu Kangaroo Tail in Mixed Herb Sauce is a unique and flavorful dish that is ideal for cold days.

The meat is lean, healthy, and very tasty, with the added benefit of no fat or cholesterol.

CONS

Kangaroo meat is a little tougher than beef, which means that it takes longer to cook.
Overcooking it can result in a dry, tough, and unpleasant taste.

It can be hard to find kangaroo meat in some areas.

HEALTH & BENEFITS

Kangaroo meat is a high-quality, lean, and low-fat source of protein, making it an excellent food option for those concerned about their health.
It is rich in omega-3 fatty acids and other essential nutrients like vitamin B12, iron, and zinc.
The warrigal greens in this recipe are a rich source of vitamins and minerals, essential fatty acids, and dietary fiber.

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