Jane’s kangaroo kofta with couscous & peas

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Jane’s kangaroo kofta with couscous & peas
serves 2-3

An unusual request from Jane for something to cook with kangaroo. I’ve gone for a Moroccan vibe with a meatball (or kofta) tajine served on a bed of couscous and peas. Please don’t worry about trying to track down kangaroo for this dish. Ground beef or buffalo would be equally lovely, if not better.

for the kofta:
2 cans tomato (400g / 14oz, each)
1 tablespoon + 1 teaspoon ground cumin
500g (1lb) minced (ground) kangaroo / beef
1 tablespoon ground coriander
for the couscous:
1 cup frozen peas
3/4 cup couscous

1. couscous: Bring 3/4 cups water to boil in a medium saucepan.

2. kofta: Place tomato in a large frying pan on a high heat. Add 1 tablespoon ground cumin.

3. couscous: Add frozen peas when the water boils and bring back to a simmer. Add couscous and a generous glug of olive oil. Stir well then cover and remove from the heat. Stand while you cook the kofta.

4. kofta: Place meat, 1 teaspoon ground cumin and coriander in a bowl. Mix to combine.

5. Using your hands and a teaspoon, form the meat mixture into small meatballs, adding them to the simmering sauce as you go.

6. Turn the meatballs and simmer for about 5 minutes or until just cooked through. You may like to turn them again before they’re done.

7. To serve, fluff couscous with a fork to break up the lumps. And top with the kofta and sauce.

prepare ahead?

The noodles are going to keep soaking up the soup and start to fall apart if left for too long You could cook ahead then drain and keep the noodles and soup separate and reheat together before serving if you wish.

leftover potential

Will keep in the fridge for a week or so but the noodles are going to go a bit icky.

variations for fun

can’t find kangaroo? – replace with ground beef or buffalo.

gluten-free / slow carb – skip the couscous and double the peas. Simmer the peas for a few minutes until cooked then mash with a fork. Serve kofta on a bed of mashed peas.

vegetarian – replace the meat with 1 can drained lentils, 1 egg and 75g almond meal.

vegan – replace the meat with a packet of firm tofu.

problem solving guide

meatballs falling apart – be gentle when turning, especially at the beginning. As the protein in the meat cooks, they will become firmer.

meatballs tough – my kangaroo was quite coarsley minced and I found the meatballs a bit on the tough side. Using finer ground meat will help.

meatballs too dry – kangaroo is a very lean meat and dries out easily. Cooking in a sauce like this overcomes the problem. BUt if you find them too dry, a drizzle of extra virgin olive oil can help.

couscous lumpy – it’s important to stir the couscous well before letting it stand to avoid lumps. Fluffing with a fork usually helps but if that doesn’t work, a wire whisk can do the trick.

serving suggestions

Serve in shallow bowls with meatballs and sauce on top of the couscous. If you have some fresh parsley or coriander (cilantro) in the garden, sprinkle some leaves over the top if the mood strikes you.

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