Kangaroo and warrigal greens stew

Ingredients

• 60 ml (¼ cup) extra virgin olive oil
• 1 small onion, finely chopped
• 6 garlic cloves
• salt and black pepper, to season
• 250 g kangaroo mince
• 2 coriander plants, washed well, roots, stalks and leaves roughly chopped
• 1 tsp garam masala
• 600 g warrigal greens (or half warrigal greens and half English spinach)
• toasted macadamia nuts, to serve
• lemon wedges, to serve
• cooked basmati rice, to serve

Instructions

1. Heat a large frying pan over medium heat. Add the oil and onion and cook for 5-6 minutes or until beginning to soften. Add the garlic and a pinch of salt and cook until very fragrant. Add the kangaroo and coriander roots and stalks and fry until browned.
2. Add the garam masala, warrigal greens, coriander leaves and 250 ml (1 cup) water, then season well with salt and pepper. Simmer for about 10 minutes or until the mixture is a little dry and thick.
3. Serve over steamed rice with chopped toasted macadamia nuts and lemon wedges.

Photography by Adam Liaw.

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