MEAT RECIPE

Kangaroo Curry with Potatoes

INGREDIENTS

2 tablespoons ghee
2 brown onions, thinly sliced
2 teaspoons black mustard seeds 
1/4 cup freshly grated turmeric (or 4 teaspoon/s ground turmeric)
10 cardamom pods
1 stalk lemongrass, grated 
1 tablespoon garam masala
1 tablespoon fennel seeds
1 teaspoon caraway seeds
500 g kangaroo meat, cut into large cubes 
4 pink-eye potatoes, cut into bite-sized pieces
1/2 cup coconut cream

Equipment:
Gas stove

- Feeds 6 -

HOW TO MAKE IT

1. Melt the ghee in a large pot over medium heat, add the onion and cook until softened. Add the the mustard seeds and cook until they pop, then add the remaining spices and herbs and cook, stirring, for a few minutes until fragrant.

2. Toss in the kangaroo meat and cook until nicely browned, about 5 minutes or so. Pour in enough water to cover and simmer for 3 hours or until the meat is so tender it falls apart easily. Add the potato and coconut cream and simmer until the potato is soft. 

3. I like to let my curry sit overnight before eating – it gives the flavours time to mingle and intensify. But if you can’t wait, I get that too!