Kangaroo Curry
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Order nowThis family friendly, flavourful curry is iron rich. The leafy greens and coconut milk bring a subtleness to the spices and add a lovely sweetness to the sauce. You can also cook this curry with beef or lamb and it is equally delicious.
Kangaroo Curry
- 2 tbsp butter or ghee
- 400-500 grams kangaroo steaks (diced into 3cm pieces (roughly))
- 1 small brown onion (finely diced)
- 3 cloves garlic (finely diced)
- 4 cm piece of ginger (grated)
- 1 tsp ground cumin
- 5 cloves
- 7 cardamom pods
- 1/2 tsp garam masala
- 1/2 tsp coriander seed
- 1/2 tsp ground turmeric
- 2 tsp flakey sea salt
- 1/2 bunch coriander, root, leaf and stem (chopped)
- 350 grams spinach, kale, beetroot leaves, silverbeet or chard (or a combination) (finely chopped )
- 1 1/2 cups chicken or vegetable broth
- 400 ml coconut cream
- 2 potatoes (roughly chopped)
On medium heat in a medium-sized pot, add the kangaroo and sear it to brown off the meat for one to two minutes, which will enhance the texture of the meat and add extra depth to the sauce.
Next, throw in the onion, garlic, ginger and sauté for about 3 minutes, until they have softened and become fragrant.
Add the cumin, cloves, cardamom pods, garam masala, coriander seed, turmeric and salt and sauté for a further 3 minutes, stirring regularly to prevent it burning.
Remove the kangaroo and put it in a bowl and set aside. Try to keep all of the spices and onion etc in the pot. Add the leafy greens of your choice, coriander and the stock/broth and cook down for about 5 minutes.
Remove the pot from the heat and blend the sauce with a stick blender. Place back on the heat on low and add the kangaroo back to the pot and the coconut milk and simmer for about 1.5 hours. You can transfer to a slow cooker if you like.
Add the potatoes and cook for another 30- 40 minutes until the potatoes are cooked through and the kangaroo is tender.
Serve with rice or quinoa. It is also delicious served with warm flatbread, yoghurt and toasted seeds
BLW – serve as pictured
To serve as a puree blend the tender kangaroo and potato with the curry sauce and a dollop of yoghurt (optional)
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Brianna says:
This was so so soooo yummy. Normally not a fan of kangaroo but the richness of the sauce goes well with the meat. Loved it.