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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 21.0 g

View full nutritional breakdown of Kangaroo Baked in Spiced Chocolate Sauce calories by ingredient
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Kangaroo Baked in Spiced Chocolate Sauce

Submitted by: EMMABE1
Kangaroo Baked in Spiced Chocolate Sauce

Introduction

If you can't get mulatto chilli then Ancho chillis will be as good BUT only use the outer flesh - DO NOT use the veins or seeds (they are very hot) the outer flesh is spicy but not hot - ground would work too - maybe 1/4 tsp but do it by smell - and ensure the ground is only the outer flesh - not the whole chilli!! It is possible to get just the outer flesh ground - I checked some online USA shops.
The amounts of the different spices really depend on personal taste, feel free to change them according to your taste.
Instead of kangaroo you can use beef, pork or chicken but the nutritional values need recalculating.
I like this dish to be spicy rather than hot, if you prefer it hot you can add hot chilli or some of the seeds from the mulato chilli according to taste.
The finished dish does not taste of chocolate at all - it just tastes pleasantly spicy.
If you can't get mulatto chilli then Ancho chillis will be as good BUT only use the outer flesh - DO NOT use the veins or seeds (they are very hot) the outer flesh is spicy but not hot - ground would work too - maybe 1/4 tsp but do it by smell - and ensure the ground is only the outer flesh - not the whole chilli!! It is possible to get just the outer flesh ground - I checked some online USA shops.
The amounts of the different spices really depend on personal taste, feel free to change them according to your taste.
Instead of kangaroo you can use beef, pork or chicken but the nutritional values need recalculating.
I like this dish to be spicy rather than hot, if you prefer it hot you can add hot chilli or some of the seeds from the mulato chilli according to taste.
The finished dish does not taste of chocolate at all - it just tastes pleasantly spicy.

Number of Servings: 6

Ingredients

    Sauce:
    1 mulato chilli
    125ml warm water
    1/2 lg onion, diced (separated)
    1 tsp olive oil,
    1 tsp garlic powder
    3 lg ripe tomatoes, chopped
    tsp cinnamon,
    tsp nutmeg
    tsp cilantro leaf (dried)
    tsp cumin,
    tsp oregano
    1/2 tsp smoked paprika,
    tsp ginger,
    tsp smoked paprika,
    Black pepper
    40g 65% (or higher) cocoa, couvature chocolate (or Mexican chocolate, or unsweetened chocolate)
    Meat:
    1/2 lg onion, diced
    1 carrot, diced
    200g mushrooms, sliced
    1/4 cup water
    500g kangaroo steak, diced
    1/3 cup dry red wine
    1/3 cup beef stock (low sodium)


Directions

Prepare meat:
Heat 1 tsp oil in a non stick pan.
Add diced meat in two batches and stir to brown. Remove meat and set aside.
Add onion, diced, mushrooms and carrot to pan, Stir to coat with any remaining oil, then add 1/4 cup water. Cover and bring to the boil, reduce heat and cook very gently for 15 mins
Add meat, stock and wine, bring to the boil and cover with a tightly fitting lid
Reduce heat and simmer for 1 hr or until meat is cooked.
Meanwhile make sauce:
Soak chilli in 125ml warm water for 1 hr. Remove stem and seeds. Strain and retain soaking water and chilli flesh. (see note on chilli)
In a non stick pan, heat 1 tsp oil, add 1/2 onion and garlic and cook gently until softened but not browned
Add tomatoes and spices, and cook, stirring for about 3 min until fragrant.
In a food processor, blend chilli, soaking water, and tomato spice mixture until smooth
Preheat oven 180C
When meat is cooked, use a slotted spoon to remove meat from liquid and place in covered oven proof casserole dish.
Boil the meat liquid to reduce until about 1 cup remains.
Add sauce mixture to reduced meat liquid on a low heat,
Stir in chocolate until melted.
Pour over meat in casserole dish, cover and cook in oven for 30min.

Serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user EMMABE1.






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