Kangaroo Curry
HomeRecipesMainsRoo Curry
Black Mustard seeds 1 teaspoon
Fenugreek seeds ½ teaspoon
Ginger, fresh 1 tablespoon,
finely chopped
Garlic 4 cloves
Onions 2
Turmeric, ground 1½ teaspoons
Cumin, ground 1 tablespoon
Coriander, ground 2 tablespoons
Chilli powder 2 teaspoons
Salt 2 teaspoons
Garam Masala 2 teaspoons
Kangaroo 1kg cubed
Potatoes 5 -6, peeled & cubed
Apple juice 1 cup
Red wine 1 cup
Oil for frying

Rinse and dry the cubed kangaroo, this will remove some of the “game-y-ness”. Brown the meat and set it aside.

Heat some oil in the bottom of a big pressure cooker, and fry the mustard seeds until they pop. Add the fenugreek seeds and fry some more. Then add the ginger, garlic, and onion and cook until the onions go golden, stirring with a wooden spatula. Put in the turmeric and cook for a minute or two, before adding the Cumin, coriander and chilli.

Deglaze the pot with the liquids.

Add the garam masala, mix it well in and return the meat to the pot. Add the potato, and put the lid on the pressure cooker and cook under pressure for 18 to 20 minutes. Lift the pan off the heat and let the pressure drop.

At the end of this time, if the sauce is too thin, lift out the meat and potato and reduce the sauce to the required consistency.

Serve with rice or spätzle.

adapted from Food From Far Away. Peter Taylor.

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Last updated by: Webmaster , 05-Jan-2005 02:45 PM

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