Kangaroo Coconut Curry

By adminRecipes

Kangaroo Coconut Curry

  • Serves  -  6-8 people
  • Cooking Time  - 2 hours

  • Ingredients

  • 500g Diced kangaroo steak
  • 2 tbsp of vegetable oil
  • 2 Clove of garlic, crushed
  • 1 Onion, finely diced
  • 1 Can of crushed tomatoes
  • 1 Can of coconut milk
  • 1 zucchini, chopped
  • 4 Cauliflower florets
  • 2 Carrots, chopped
  • Large handful of green beans, halved
  • 2 1/2 tbsp of garam masala (See recipe to make your own!)
  • 1 1/2 tbsp of curry powder 'Keens'
  • 1 tbsp of chilli flakes, if desired 
  • 1 cup of chicken or beef stock
  • 2 cups of uncooked basmati rice
  • Fresh lemon or lime
  • Salt & Pepper to Season

 

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How To Cook

Heat oil in a large deep pan with a lid. Add the garam-masala and curry powder, cook for 3-4 minutes or until fragrant. Next, add the diced kangaroo to the pan, and seal off meat until all browned.  

Add the onion and garlic, cook until onion becomes translucent 4-5 minutes. Next add the vegetables, potato, cauliflower, zucchini, beans and any other vegetables you may want. Cook this for 6-7 minutes and ensure all the vegetables are nicely covered with the curry powder.

Pour the can of crushed tomatoes and stock over the meat and vegetables. Mix well, and bring to the boil.

Turn the heat to low and let simmer for 30/45 minutes covered, or until meat is tender. (Note: if you are using an oven proof dish such as a cast iron pot, you can place this in the oven for 1 hr, covered @ 140° Celsius or until meat is tender).

Once meat is tender and the sauce has thickened, stir through the coconut cream Bring and season with salt. Back to the boil and let simmer for 10/15 minutes.

** Garam-masala Recipe

  • 1 tblspn ground coriander
  • 1 tblspn ground cumin
  • 1/4 tspn pepper
  • 1/2 tspn ground clove
  • 1/2 tspn ground cardamon
  • 1/2 tspn ground cinnamon
  • 1/4 tspn ground nutmeg

How To Serve

Simply serve this curry alongside a generous amount of cooked basmati rice and a squeeze of lime or lemon juice.

Perfect hearty winter warmer!

 

 

Recipe By Megan Bowditch