Easy Kangaroo Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tsp olive oil 450g kangaroo steak, diced in 1" dice1/2 large brown onion, diced 2 stalks celery, sliced1 green capsicium, seeded, and diced2 tsp tagine spice mix440g can chopped tomatoes 300g kent or butternut pumpkin (firm), peeled, deseeded, cut into 3cm pieces 100g small cauliflower florets75g small broccoli florets1 cups frozen green beans, 1 cup broad beansfresh coriander leaves, to serve
Heat oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat.
Add onion, capsicum and celery to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add spices and cook for 1 minute.
Add meat, stir well to coat in spices
Add tomatoes, with 1/2 can water to wash tin out and pumpkin. Stir well
Increase heat to high and bring to the boil.
Either remove from heat. and put into covered, oven proof casserole dish and place in oven preheated to 200C
Cook for 60 - 75 min or until the meat is cooked
Or leave covered and reduce heat to just simmering
Cook for 1 hour or until meat is tender.
Add cauliflower, broccoli, broad beans and green beans. Cook for a further 15 - 20 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user EMMABE1.
Add onion, capsicum and celery to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add spices and cook for 1 minute.
Add meat, stir well to coat in spices
Add tomatoes, with 1/2 can water to wash tin out and pumpkin. Stir well
Increase heat to high and bring to the boil.
Either remove from heat. and put into covered, oven proof casserole dish and place in oven preheated to 200C
Cook for 60 - 75 min or until the meat is cooked
Or leave covered and reduce heat to just simmering
Cook for 1 hour or until meat is tender.
Add cauliflower, broccoli, broad beans and green beans. Cook for a further 15 - 20 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user EMMABE1.
Nutritional Info Amount Per Serving
- Calories: 299.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 151.1 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 7.8 g
- Protein: 28.0 g
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