- 750 grams kangaroo meat; diced
- 2 onions; chopped
- 1 clove garlic; crushed
- 1/4 tsp. chilli powder or cayenne pepper
- 1/2 tsp. allspice
- 250 grams tomato paste
- 250 ml red wine
- 250 ml water
- 1 red capsicum; diced
- 100 grams mushrooms
- salt; to taste
Saute the meat, onion and garlic in a little butter until the meat is browned.
Add spices, tomato paste, wine and water and cook gently until tender – about 1 hour. Add the capsicum and mushrooms and cook a further 25 to 30 minutes.
Thicken with a little flour if necessary.