Saute the finely chopped onions and garlic until golden, taking care not to burn the garlic. Remove the cooked onions and garlic from the pan and then brown the mince in the remaining oil (there is less fat in Kangaroo mince than in beef). Put the onions back in the pan, and add the tomato paste, the spices and sugar. If the mixture is too dry to cook safely, add a little beef stock or good red wine.

Cook in the pressure cooker for at least 20 minutes. With these type of recipes, the longer the cooking the better the flavour. If the contents are too wet, leave the pan to simmer uncovered, on a very low heat to thicken the Taco mixture.

At the end of the cooking time, adjust the salt and pepper seasoning to taste.

Serve on flat breads with chopped tomato, guacomole, grated cheese and carrot, and shredded lettuce.

The chilli used was from home-grown and dried chillies, ground to fine powder.