Roolash
13 ingredients
8 steps
Ingredients
- 1 kg kangaroo fillet, diced
- 1 kg potato, diced
- 1 brown onion, finely chopped
- 2 yellow chilies, sliced
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 80 ml olive oil
- 1 tomatoes, diced
- 1 (440 ml) can Guinness stout
- 500 ml Coke
- 3 garlic cloves
Directions
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1Dice the roo and wack it in a plastic container with the 440ml can of guiness and the coke, give it a good stir/shake and leave it to marinade overnight.
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2Remove the Kangaroo from the marinade, and retain the liquid.
-
3Place the oil, onion and garlic in the oil and fry till golden.
-
4Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan.
-
5Add 1 cup of the marinade and 1 cup of water and stir to mix.
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6Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs.
-
7Place in rest of the ingredients in to the pan. If the liquid level's seem more then add more liquid with a 1:1 mix of marinade mix + water. I put in an extra 1/2 cup of each at this stage.
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8Once the spuds are tender, you are done and its ready to serve.
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