Roolash Recipe – Eats Now

Name: Roolash
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg kangaroo fillet, diced; 1 kg potato, diced; 1 brown onion, finely chopped; 2 yellow chilies, sliced; 2 tablespoons sweet paprika; 1 tablespoon hot paprika; 1 teaspoon caraway seed; 1 teaspoon salt; 80 ml olive oil; 1 tomatoes, diced; 1 (440 ml) can Guinness stout; 500 ml Coke; 3 garlic cloves

Servings: persons

1 kg kangaroo fillet, diced
1 kg potato, diced
1 brown onion, finely chopped
2 yellow chilies, sliced
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 teaspoon caraway seed
1 teaspoon salt
80 ml olive oil
1 tomatoes, diced
1 (440 ml) can Guinness stout
500 ml Coke
3 garlic cloves

1
Dice the roo and wack it in a plastic container with the 440ml can of guiness and the coke, give it a good stir/shake and leave it to marinade overnight.
2
Remove the Kangaroo from the marinade, and retain the liquid.
3
Place the oil, onion and garlic in the oil and fry till golden.
4
Add in the hot paprika and 1 TBS of sweet, the carraway seeds, salt and roo to the pan.
5
Add 1 cup of the marinade and 1 cup of water and stir to mix.
6
Once it starts to bubble, cover and turn the heat to low and simmer for 1.5 hrs.
7
Place in rest of the ingredients in to the pan. If the liquid level's seem more then add more liquid with a 1:1 mix of marinade mix + water. I put in an extra 1/2 cup of each at this stage.
8
Once the spuds are tender, you are done and its ready to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 kg kangaroo fillet, diced, 1 kg potato, diced, 1 brown onion, finely chopped, 2 yellow chilies, sliced, and more.

Yes, Roolash 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.

Roolash

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