Kangaroo Moroccan Tagine Stew (200 primary school-aged, child-sized servings recipe)

Kangaroo meat is an economical, organic, iron-rich red meat. It's similar to extra-lean beef, but sweeter tasting. Since it's often considered an invasive pest on Australian ranches and farms, it's often hunted for food. The pelts are then sold to help pay for livestock feed, such as hay for cattle ranches.

This recipe is for a professional, commercial kitchen.  It serves approximately 200 primary school-aged children. It could be a good fundraiser meal for the Syrian children who are living in refugee camps in Jordan, and the neighboring countries.

They have no access to safe drinking water, or habitable shelter with running water, let alone food to eat. Each hour, more will perish from hunger. Over 3 million innocent children are now almost dead from malnutrition, dehydration, exposure, chemical weapons, pillaging/violent crimes, including sexual molestation and lack any medical aid.

Kangaroo Moroccan Tagine Stew with Organic Australian Shiraz Recipe:

24 bottles of organic Australian shiraz wine, purchased from a small vineyard, owned by a grandmother, whose also a first-generation immigrant, and a South Asian-Australian

55 pounds of kangaroo meat, in 2-inch cubes
***Marinate in refrigerator for 48 hours, with the shiraz and garlic powder. Substitute with organic, boneless Australian or New Zealand lamb meat, in 2-inch cubes. If that's also not available or affordable, substitute with organic bison/buffalo or organic yak meat, boneless, cut into 2-inch cubes.  Organic quinoa seeds are another complete protein, more budget-friendly, healthier and water-wise also. Consider having a mix of organic quinoa seeds with an eco-friendly, drought-wise meat.  The seeds need to be rinsed 3x with a metal mesh strainer and warm water, to get rid of the bitter outer coating. Just add the quinoa seeds at the last 20 minutes of cooking time.***

75 large, organic carrots, peeled and cut into 3 pieces

100 large, organic potatoes, peeled and cut into 4 pieces

24 large, organic yellow onions, outer 3 skins peeled, and then each cut into 4 pieces

75 gallons of water

16 cups of Mexican vanilla beans, organic, fair-wage, bought from a Mexican grandmother-owned small business, coarsely chopped

8 cups of organic, fair-wage Australian extra virgin olive oil (has fruity and floral notes)

16 cups of organic garlic powder, unsalted

16 cups of organic coriander seed powder

14 cups of organic cinnamon powder

14 cups of organic cardomom powder

10 cups of coarsely-ground, organic black pepper

8-10 cups of iodized salt

10 cups of organic nutmeg powder

8 and 3/4 cups of organic clove powder

Directions:

Marinate kangaroo meat (2-inch cubes) with the shiraz, and garlic powder in the refrigerator for 48 hours to tenderize it.

Bring the water in a large, commercial, metal "crockpot" to a high boil. Then, lower temperature in the large pot, to medium-low. Add all ingredients, starting with the meat. Include the shiraz and garlic powder liquids too. Cook, covered for approximately 1 hour. Stir it every 15 minutes. Add more water to it, if needed. Check with a meat thermometer at 45 minutes, then every 10 minutes afterwards.