Finally, autumn is here and it is time to sit under the pergola with a pot of Moroccan stew.  This one I have made with kangaroo mince.  Kangaroo is very low in saturated animal fats, but high in iron and it is my go to red meat at the moment.  I like to mince the kangaroo fillet steaks myself, just to keep the fat content down.  If you have a Thermomix or food processor this is easily done by dicing and trimming the fillets, laying them on a tray and half freezing for an hour.  Then placing the meat in the food processer in two to three batches and pulsing to a mince consistency.

500g kangaroo fillet (minced as above)

1 onion, diced

1 tbsp olive oil

1 cinnamon stick or 1 tsp cinnamon ground

1 tsp sweet paprika

1 tsp ground cumin

1 ½ tsp ground coriander

½ tsp dried chilli flakes

Zest of one lemon

1 tbsp vegetable stock concentrate or one vegetable stock cube plus ½ to ¾ cup water

Pepper to taste

½ cup cherry tomatoes, chopped in half

2 dried figs coarsely chopped

2 dried Turkish apricots, coarsely chopped

1 large carrot, chopped in rounds

200g sweet potato, coarsely chopped

¼ cup green olives.

Couscous, yoghurt and mint leave to serve

 

Heat oil over medium heat in a large frypan.

Add onions and sauté for 2-5 minutes until lightly browned.

Add kangaroo mince and brown for a few minutes

Add cinnamon, cumin, coriander, chilli flakes and pepper and continue to cook the kangaroo.

Add tomatoes, stock, figs, apricots and water, bring to boil.

Add carrots, sweet potato and green olives.

Cover and simmer for 15 minutes until vegetables are cooked.

 

Serve with couscous, low fat or coconut yoghurt and mint leaves

• Uncategorized