Brought to you by the Cancer Council

Serving size: Serves 6
Cooking time: Less than 30 minutes
Course: Lunch, Main

Kangaroo and tomato stew with dumplings

INGREDIENTS

Canola or olive oil spray
500g kangaroo meat, cubed
1 chopped onion
420g tin tomato soup (reduced salt)
2 cups water
2 peeled and cubed potatoes
1 peeled and cubed sweet potato
2 peeled and diced carrots
1 cup frozen mixed vegetables
1 teaspoon dried mixed herbs
2 tablespoons plain flour
Water
Extra flour and water may be needed for the gravy

Dumplings
2¾ cups self-raising flour
1 teaspoon canola margarine
1 tablespoon fresh or dried parsley or mixed herbs
1 cup water (extra water may be needed)

METHOD

Lightly spray a large saucepan with oil and cook the kangaroo on medium heat until browned all over. Add onion, tomato soup and water and cook covered until the meat is tender. Add potato, sweet potato, carrot, mixed vegetables and mixed herbs. In a bowl mix flour and water to make a thick smooth paste and add to stew.

Dumplings
In a large bowl, rub flour and margarine together with fingers. Add parsley or herbs and water and mix until a soft dough is formed (add a little extra water if mixture seems too dry or add a little extra flour if mixture seems too wet). Roll and cut dough into bite size balls. Carefully drop dumplings into the finished stew and cook on low heat for 20 minutes or until dumplings are firm.



Recipe from Queensland Health Living Strong Healthy Lifestyle Cookbook © State of Queensland 2009, reproduced with permission.