Beef or Kangaroo mince 750g
Onion A large one
Garlic 5 cloves
Tomato paste 450g can
Olive Oil 3 tablespoons
Cajun Spice Mix 1 tablespoon
Chilli, powdered 1 teaspoon
Cumin ½ teaspoon
Basil dried 1 heaped tablespoon
Sugar 1 tablespoon
Stock or red wine
Salt & pepper to taste

Saute the finely chopped onions and garlic until golden, taking care not to burn the garlic. Remove the cooked onions and garlic from the pan and then brown the mince in the remaining oil (there is less fat in Kangaroo mince than in beef). Put the onions back in the pan, and add the tomato paste, the spices and sugar. If the mixture is too dry to cook safely, add a little beef stock or good red wine.

Cook in the pressure cooker for at least 20 minutes. With these type of recipes, the longer the cooking the better the flavour. If the contents are too wet, leave the pan to simmer uncovered, on a very low heat to thicken the Taco mixture.

At the end of the cooking time, adjust the salt and pepper seasoning to taste.

Serve on flat breads with chopped tomato, guacomole, grated cheese and carrot, and shredded lettuce.

The chilli used was from home-grown and dried chillies, ground to fine powder.

⇐ Back to the index
Last updated by: Webmaster , 05-Jan-2005 08:45 PM

Copyright ©