Kangaroo Baked in Spiced Chocolate Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sauce:1 mulato chilli 125ml warm water1/2 lg onion, diced (separated)1 tsp olive oil, 1 tsp garlic powder3 lg ripe tomatoes, chopped½ tsp cinnamon, ½ tsp nutmeg ½ tsp cilantro leaf (dried)½ tsp cumin, ½ tsp oregano1/2 tsp smoked paprika, ¼ tsp ginger, tsp smoked paprika, Black pepper40g 65% (or higher) cocoa, couvature chocolate (or Mexican chocolate, or unsweetened chocolate)Meat:1/2 lg onion, diced1 carrot, diced200g mushrooms, sliced1/4 cup water500g kangaroo steak, diced1/3 cup dry red wine1/3 cup beef stock (low sodium)
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 ½ 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.
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 ½ 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.
Nutritional Info 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
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