Ingredients
Method
- 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
Notes
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)
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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.