A good taco sauce is rich and smooth, but not greasy. This often requires straining and skimming of fat. The super-lean qualities of Kangaroo meat make it ideal for tacos.
Fry a tablespoon of cumin seeds in a dry frying pan until fragrant, then grind in a motor & pestle (or just use ground cumin). Put 300g of minced Kangaroo, 1 tablespoon of paprika, 2 cloves of garlic, fresh or dried chilli to taste in a saucepan with the ground cumin and pour over just enough water to cover. Bring to the boil over a high heat, then simmer for about 30 minutes, topping up the water as necessary. Add 2 onions and 3 red capsicums, finely chopped, and simmer for another hour. Shake in a few teaspoons of Whostershire sauce, taste and adjust the seasoning.
Slice a handful of fresh tomatoes and place in a colander with a very large pinch of salt, shake and leave to drain for at about 15 mins. The salt extracts the excess water, concentrating the flavour of the tomatoes. To complete the Kangaroo sauce, mix a teaspoon of corn starch with a few teaspoons of water to make a smooth paste, add this to the mixture and stir until it thickens, then remove from the heat. Serve the Kangaroo and tomatoes with mixed salad leaves, sour cream, sliced avocados, fresh coriander leaves and warm taco shells.