serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Warrigal Greens
Watch The Full Episode Here
G
Watch The Full Episode Here
G
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
- 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.
- 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.
- Serve over steamed rice with chopped toasted macadamia nuts and lemon wedges.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
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.
Stream free On Demand
NAIDOC: Warrigal Greens
