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

  1. 1
    Dice 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.
  2. 2
    Remove the Kangaroo from the marinade, and retain the liquid.
  3. 3
    Place the oil, onion and garlic in the oil and fry till golden.
  4. 4
    Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan.
  5. 5
    Add 1 cup of the marinade and 1 cup of water and stir to mix.
  6. 6
    Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs.
  7. 7
    Place 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.
  8. 8
    Once the spuds are tender, you are done and its ready to serve.

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