Kangaroo is delicious, native, abundant and extremely healthy!
Here is what you will need:
Ingredients: serves 4
400g ground Kangaroo
1 garlic clove, finely chopped
1 tomato, deseeded and finely chopped
Seeds of 1 large Pomegranate
Olive oil, for cooking
1 tablespoon ground cumin
3 tablespoons fresh chopped mint
3 tablespoons dried oregano
1 tablespoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
(reserve one teaspoon for dressing mixture)
125ml un-hulled Tahini
1 tablespoon fresh lemon juice
1/4 teaspoon pomegranate molasses
1 teaspoon of spice mix
1 tablespoon Olive oil (optional)
To make the spice mix, mix all the ingredients together well and leave aside. Make sure to reserve one teaspoon of the mix to add to the tahini dressing.
To make the tahini dressing, into a small bowl add the ingredients in and mix well. If the mixture is too thick then add olive oil to thin out.
Place the ground Kangaroo in a large bowl, add the spice mix, tomato and garlic. Mix well until combined. Roll into golf size meatballs (or larger) and place on a lined baking tray. Place in the fridge for 30 minutes to firm before cooking.
Heat a non stick pan over a medium/high heat and add olive oil. Place the meatballs down and cook on all sides until caramelised and cooked through. This should take about 6 minutes but be careful not to overcook them as they can dry out easily.
Serve with tahini dressing and pomegranate seeds, sprinkled with extra fresh mint leaves, olive oil and lemon juice. Serve immediately.