On Monday, January 4, 2016 at 3:49:54 PM UTC-5, Timo wrote:
> Dinner last night. I liked it. My son said "I want to eat more, but I'm too full."
>
> Kangaroo (or other game meat, or beef). I used 600g.
> Onions, cut into large pieces (halve, then 3x3 or 4x4). I used 2.
> Carrots, cut into rings (5-10mm, 1/3"). I used 3.
> 1-2 tsp crushed/minced garlic.
> 1 tsp black pepper
> 1 tsp allspice/pimento
> Potatoes, cut into chunks. I used 9.
> 2 tbs mustard
> oil for frying
>
> Brown the meat, add onions, carrots, garlic, and fry for a while. Add pepper and allspice. Fry briefly. Add potatoes and water to cover. Bring to boil, and simmer until meat is tender and potatoes are cooked. The corners and edges of the potatoes should be crumbly, but the chunks shouldn't fall apart. Add mustard, and stir. The potato corners/edges with break up, and thicken the sauce. Serve.
>
> We put some aioli on it.
>
> Inspired by the classic Swedish dish "kalops", a beef stew with prominent allspice (also used in other Nordic stews/soups), and a Danish beef-carrot-potato stew with mustard.

You made my head explode, with "Nordic" and "kangaroo" in
the same subject line.

But in a good way.

Cindy Hamilton