500g kangaroo mince
1 red onion, chopped
2 garlic cloves, crushed
2 tbs olive oil
1 small red capsicum, diced (small)
400g diced canned tomatoes
2 tbs tomato paste
1 can of red kidney beans, drained & rinsed
2 tsp ground cumin
1 tsp paprika
1 tsp ground chili or chili flakes
½ cup beef or chicken stock
1 fresh red chili, sliced (optional)
Fresh coriander leaves
Heat oil in a pan and saute onion until translucent.
Add garlic, capsicum, cumin, paprika and chilies, fry for 1 minute and then add kangaroo meat and stir until browned.
Stir through tomato paste, then add canned tomatoes, beans and stock.
Reduce heat and simmer covered for 10 minutes.
Remove lid and simmer for another 10 minutes or until thickened, stirring occasionally.
Serve with rice, nachos or tacos and garnish with fresh coriander and sliced fresh red chili.