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Kangaroo-Curry-830x450

Kangaroo Rogan Josh

with Spinach & Chickpeas

Prep time: 15min

Cooking time: 2.5hrs

Feeds x 6 people

What you'll need

  • 1 tablespoon vegetable oil
  • 1kg Gourmet Game Kangaroo Steak, diced into 2cm cubes
  • 1 cup Greek style yoghurt
  • 3 medium truss tomatoes, diced
  • 100g baby spinach leaves
  • 400g tin chickpeas, drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup chopped coriander leaves

Rogan Josh curry paste

  • 2 tbsp vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 tbsp crushed garlic
  • 2 tbsp finely grated ginger
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp garam masala
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp yellow mustard seeds
  • 6 green cardamom pods
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground fenugreek
  • 1/4 tsp ground cloves
  • 1 tsp sea salt

FAT: 11.9g  CALS: 323

How to cook it

Heat vegetable oil over medium-high heat. Add kangaroo in small batches and brown on both sides, set aside for later.

To make the curry paste, heat the vegetable oil in a large sauté pan over a low heat. Add the onion, garlic and ginger, stirring until well coated. Cover and cook for 10 minutes, until onion is very soft. Add the remaining ingredients and cook for 5 minutes.

Return browned kangaroo to the pan and pour over 1 cup water. Bring to the boil, reduce heat to low, cover and cook for 1.5 hours. Add the yoghurt, stirring until well combined, cook for a further 30 minutes.

To finish, stir in chopped tomatoes, spinach, chickpeas, lemon juice and coriander, stirring until heated through.

Serve the curry garnished with coriander leaves with basmati rice, poppadoms and naan bread.

Useful tip:

You can substitute the Rogan Josh curry paste with 1/4 cup of ready-made paste from the supermarket.



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