Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
1 tbsp Olive Oil*
1 onion, finely chopped
2 garlic cloves, crushed
500g lean kangaroo mince*
2 tbsp ground cumin
1/2 tsp chilli powder (to taste)
1 tbsp ground coriander
11/2 cups (390g) Tomato Pasta Sauce*
3 x 400g cans Red Kidney Beans*, drained, rinsed
2 tsp dried oregano
1/3 cup coriander sprigs, to garnish
Steamed rice*, to serve
Heat oil in a heavy-based casserole dish on medium high. Cook onion for 5 mins, stirring until softened. Add kangaroo and cook for another 3 mins, breaking up mince with a wooden spoon to avoid any large lumps.
Stir through garlic and spices and cook for another 1 min, until fragrant. Stir in remaining ingredients and 1 cup water.
Bring to boil. Reduce heat and simmer, covered, for 30 mins.
Serve with steamed rice and garnish with coriander