Lajamanu Kangaroo Tail

Name: Lajamanu Kangaroo Tail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large kangaroo tail; 4 liters brown stock or 4 liters water; 4 large onions; 4 cloves garlic; 6 (15 ounce) cans crushed tomatoes; 50 g tomato paste; 3 tablespoons mixed herbs; ½ cup olive oil; 2 tablespoons sugar; ½ cup bush beans, from tanami desert (if available); warrigal greens (Wild Spinach)

Eats Now Editorial Team · 466 kcal · General

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Lajamanu Kangaroo Tail – a delicious recipe with liters brown stock, onions, garlic, tomatoes, tomato paste, mixed herbs. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 large kangaroo tail
4 liters brown stock or 4 liters water
4 large onions
4 cloves garlic
6 (15 ounce) cans crushed tomatoes
50 g tomato paste
3 tablespoons mixed herbs
½ cup olive oil
2 tablespoons sugar
½ cup bush beans, from tanami desert (if available)
warrigal greens (Wild Spinach)

1
Fry the onion in oil.
2
Add the garlic and fry.
3
Add kangaroo tail and saute until brown.
4
Add stock or water.
5
Add tomatoes.
6
Add salt and pepper.
7
Simmer until cooked, approximately 3 hours.
8
Serve with freshly cooked pasta and garnish with Warrigal greens.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large kangaroo tail, 4 liters brown stock or 4 liters water, 4 large onions, 4 cloves garlic, and more.

Yes, Lajamanu Kangaroo Tail falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
466 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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