Kangaroo Curry

Ashleigh Butler

Servings people (2 adults, 2 kids)

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)

Tried this recipe?Let us know how it was!