Kangaroo, Potato & Spinach Curry 

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A truly Australian curry!

Ingredients:

1 kg kangaroo, diced

1 salt and pepper to taste

1 Tbsp coriander, ground

1 Tbsp oil, vegetable

1 Tbsp cumin, ground

2 onions, brown, diced

1 Tbsp turmeric, ground

2 garlic, cloves

200 g yoghurt, natural, low-fat

1 kg potato, diced

400 g tomatoes, canned and crushed

1 lime, juiced

2 Tbsp tomato paste

100 g english spinach

Directions:

Combine coriander, cumin, yoghurt and lime juice in a large bowl. Add the kangaroo meat and mix together. Cover the mixture and place in the fridge for 2 - 4 hours, or overnight if you have the time.

Heat oil and cook the garlic and onions until they are soft. Stir in the kangaroo mixture, together with the potatoes, tomatoes, paste and seasoning. Bring to a slow boil.

Reduce the heat and simmer for 1 to 1.5 hours, or until tender. Check the seasoning. If you need to, add more to taste.

Add the spinach and simmer for a further 3 - 5 minutes or until the spinach has wilted. Serve hot.

Variations:

Serve with rice or Naan bread and chutney. Serving suggestions not included in nutritional information.

Author:

Overseas Game Meat Export Pty Ltd (www.ogme.com)

Member Comments: (1)

By: mollycrownmolly - 2009-03-07
Oh good, I''ve been looking for a decent kangaroo recipe- I''m tired of eating steaks!