Recipe

Kangaroo Curry Recipe

	Bigkiwi / All my dishes 1 month, 3 weeks ago My Grandmother was an excellent cook and I learnt much about the science of cooking in her kitchen. She maintained that good domestic cooks only needed to know ten basic receipes and then be able to create ten variations of each in order to have a pe... More Prep:15m Cook:40m Servings:6	Bigkiwi
	curryfusioncooking

Does this look good? Yeah! / Nope

Fans

quaziefly

victoriare

Ingredients

750-800 grams striploin fillet of kangaroo

1 tbsp. paprika

1 tbsp. ground coriander

1 tbsp. ground cumin

¼ tsp. turmeric

1 heaped tbsp. tomato puree

125ml white wine vinegar

1 tbsp. sunflower oil

6 large green cardamom pods

2 small onions, peeled, sliced

4 garlic cloves, peeled, finely chopped

1 heaped tbsp finely grated root ginger

1 red chilli, de-seeded and finely chopped

15 grams. fresh coriander, chopped

300g ripe tomatoes, peeled, seeds removed, then diced

175g block of creamed coconut, chopped

400ml beef or chicken stock

salt and freshly ground black pepper

olive oil, if frying meat

Directions

Cut the kangaroo into diagonal slices, about 3 cm thick. Leave at room temperature while you make the sauce. Place the paprika, ground coriander, cumin, turmeric, tomato puree and vinegar into a bowl. Mix to a paste and put to one side.

Heat the sunflower oil in a large saucepan and fry the cardamom pods for 1 minute then add the onion.

Fry gently until golden and translucent, about 10 minutes then add the garlic, ginger, chilli and half of the fresh coriander. Cook for about 5 minutes, stirring. Then add the reserved paste, cook for a couple of minutes, then increase the heat and add the tomatoes, coconut, stock and some salt. Stir well and simmer, uncovered, for 15-20 minutes until thickened. (You can sieve the sauce at this stage if you want a rather more elegant-looking dish.)

For the kangaroo, either grill using a lightly oiled grill pan or fry in about 1 ½ tbsp. olive oil in a hot frying pan, for 2-3 minutes on each side, until the meat is medium rare (never cook beyond medium rare or it will toughen). Season generously with salt and pepper, then remove to an ovenproof plate and place in a warm oven (13OC / 250F7 Gas Mark ½ for 10 minutes. To serve, spoon the sauce (sieved or chunky) on to warmed plates. Arrange the meat on top and scatter over the remaining fresh chopped coriander. Serve with rice and warm naan bread.

Recent Gawkers

quaziefl