How to make the best slow cooked kangaroo curry
Posted: 01 July 2015
To slow cook kangaroo, its best to use pre-diced kangaroo or you could simply use our kangaroo plain steaks and dice yourself, its best not to use fillet. For a really simple recipe we would suggest using a good quality curry paste and these ingredients:
1kg diced kangaroo
1/3 jar of curry paste
1 can diced tomatoes
1 onion, chopped
3 medium potatoes, quartered
Beef stock, about half a cup
4 cloves (optional)
1 tsp Garam masala (optional)
Salt & pepper to taste
Heat oil in a pan and brown the kangaroo in batches, only long enough to just brown the meat then transfer to slow cooker. Add a little more oil to the pan and fry onions until they start to soften, then add the curry paste, garam masala, cloves and stir. Add the tomatoes and season with salt and pepper. Transfer the curry sauce to the slow cooker and top with beef stock. Turn the slow cooker on high for around 2 hours. Reduce the heat to low and add the potatoes, cook for another 3 hours. You can play with this though, if you are planning to turn it on in the morning so its ready when you get home, throw everything in together and leave it on low.
Serve this delicious kangaroo curry with rice and top with natural yoghurt. Its even better the next day!
Diced kangaroo and steak is available through Woolworths, Coles and independent supermarkets.
Another great kangaroo cut to slow cook is kangaroo tail. Its meaty, gelatinous and very similar to ox tail. You can find kangaroo tail portions in Harris Farm Markets in Sydney and select premium butchers.