Kangaroo Rendang Curry

Posted: 24 February 2016


Serves 4

  • 2 tbs peanut oil
  • 1 kg Kangaroo Steak, diced 2-3cm
  • 2 medium brown onions, sliced thinly
  • 600 ml Coconut milk
  • 4 cardamom pods
  • 40g desiccated coconut
  • 1 tbs Kecap Manis (sweet soy sauce)
Curry Paste


  • 4 Cloves garlic peeled
  • 1 tbs fresh ginger, grated
  • 2 tbs fresh lemon grass, chopped
  • 1 tbs Coriander seeds
  • 1 tbs Cumin seeds
  • 4 small fresh red chillies, chopped
  • 1 tbs ground cinnamon
  • 1 tbs salt
  • 2 tbs peanut oil



  • For curry paste, blend of process all curry paste ingredients until a paste is formed.
  • Heat oil in large pan, seal the kangaroo in batches until well browned all over but rare inside. Remove from pan. In same pan cook onion, stirring until soft.
  • Add curry paste, cook, stirring over low hat for about 5 minutes or until fragrant. Stir in coconut milk and cardamom. Bring to the boil. Simmer, uncovered for about 40 minutes.
  • Add coconut and kangaroo and simmer uncovered for a further 5 minutes or until meat is medium rare, stirring occasionally.
  • Stir in kecap manis and season to taste with salt.
  • Serve with steamed rice, coriander and fried shallots if desired.