NIRIN at Home: Kangaroo Stew

Kallico Catering is an Australian First Nations-owned and run catering company, operating in Western Sydney, who serve contemporary Australian cuisine and Indigenous 'bush tucker' foods for the more adventurous palate. For the 22nd Biennale of Sydney, the team has shared one of their favourite Native Australian recipes that you can now cook at home – Kangaroo Stew.

Ingredients:
500 g McKenzie’s Soup Mix
2 large onions, diced
1 head of garlic, minced
2 kg kangaroo rump*, diced or minced
2 tablespoons Chinese rice wine
40 g French onion soup mix
1 teaspoon mild curry powder
2 teaspoons sugar
1 teaspoon chilli powder
2 beef stock cubes
4 litres water
1 kg Pontiac potatoes, diced
200 g frozen peas
4 carrots, diced
3 sticks celery, diced
1 green capsicum, diced
2 red capsicum, diced
2 teaspoons cornflour
Cooking oil spray
1 handful parsley, roughly chopped

*Beef or emu can be substituted

1. Place McKenzie’s Soup Mix in a large bowl, add 1 litre water and allow grains to soak overnight.
2. Prepare your vegetables by dicing them in 1 cm pieces.
3. Spray large 5 litre pot with cooking oil, add the onion and garlic and cook on high heat for 5 minutes.
4. Add diced Kangaroo and rice wine and cook until browned (approximately 6 minutes).
5. Add the French onion soup mix, sugar, chilli powder and curry powder and coat the meat.
6. Add 3 litres of water, beef stock cubes, potatoes, carrots, peas, celery and capsicum.
7. Drain water from the grains/soup mix and add to the pot and stir.
8. Turn heat down and simmer for 40 minutes with lid on stirring occasionally.
9. Mix one teaspoon of cornflour with a little water to form a paste. Add to the pot until the sauce is rich and thick.
10. Add salt and pepper to taste.
11. Garnish with chopped parsley.
12. Serve with rice, pasta or bread.

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