- 125 ml (½ cup) olive oil
- 4 large onions
- 4 cloves garlic
- 2 large kangaroo tails
- 4 litres brown stock or water
- 6 cans crushed tomato
- 50 g tomato paste
- 3 tbsp mixed herbs
- 2 tbsp sugar
- salt and pepper
- ½ cup Tanami Desert bush beans
- Warrigal greens (wild spinach)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a pan and fry the onion. Add the garlic and cook until fragrant.
Add kangaroo tail and sauté until brown. Add stock or water, then tomatoes and tomato paste. Stir in herbs and season with sugar, salt and pepper. Simmer for about 3 hours.
Serve with freshly cooked pasta, bush beans and Warrigal greens.
•This dish is one of the recipes prepared by the Senior Girls at Lajamanu Aboriginal Community as part of their 'Back to Basics' certificate course, run by NT University chef Steve Sunk.