This delicious recipe is a great introduction to kangaroo if you have been nervous to try. Kangaroo is a lean, cheap, healthful source of red meat readily available in most supermarkets.
The combination of tomato, cinnamon and outback spice is a great flavour combination and gives a subtle almost sweet flavour to the mince. When served with slices of pink grapefruit the citrus from this and lemon myrtle cuts through the richness of the mince and gives you that gourmet experience. This winter warmer is definitely one to add to your MP repertoire.
Preparation: 10 minutes
Cooking time: 30 minutes
Nutritional Information per serve:
Energy (k/cal) 258, Protein 39.7g, Carbs 14.1g, Fibre 2.9g, Fat 5.3g.
- Canola cooking spray
- 2 brown onions, sliced
- 3 garlic cloves, chopped
- 1-2 tsp coles ‘Grill Outback BITE’ seasoning
- 1-2 tsp ground cinnamon
- 1kg kangaroo mince
- 4 ripe tomatoes, washed, cut into quarters
- 1 punnet cherry tomatoes, washed
- 150mls water
- 3 cups bok choy, chopped
- 100g plain fat free yoghurt
- 1 pink grapefruit (optional)
Step 1. Spray pan with canola oil and add onions, garlic, seasoning and cinnamon. Cook until soft.
Step 2. Add mince and cook until meat is browned.
Step 3. Add all tomatoes to the pan along with the water.
Step 4. Stir, cover and allow to simmer for 15 minutes.
Step 5. Add bok choy to the pan to steam on top of the mince for 5 minutes.
Step 6. Serve mince, topped with bok choy, slices of pink grapefruit and a teaspoon of yoghurt if desired.