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Slow-cooked-Kangaroo-Curry-830x450

Roo Vindaloo

Prep time: 10min

Cooking time: 40min

Feeds x 4 people

What you'll need

500g diced kangaroo
1 large onion, peeled and roughly chopped
60ml vinegar
1 tsp cumin seeds
2 tsp chilli powder
½ tsp tumeric powder
1 tbsp garam masala
1 tsp ground coriander
½ tsp sugar
2 tsp black mustard seeds
6 garlic cloves (peeled and crushed)
1 tbsp grated fresh ginger
4 whole cloves
1 inch cinnamon stick
6 – 8 black peppercorns
3 tbsp vegetable oil
6 – 8 curry leaves (dried or fresh)
450g chopped tinned tomatoes (without juice)
salt to taste
2 – 3 sprigs coriander

How to cook it

1. In a blender or mortar and pestle mix tumeric, cumin, chilli powder, ground coriander, garam masala, peppercorns and half the vinegar, until it forms a thick paste. In a large bowl, mix roo with the paste, cover and set aside for 15 minutes.

2. Pour oil in to a large pan, add the mustard seeds curry leaves and onions and fry until onions begin to slightly brown. Now add the ginger and garlic and stir fry for 1 minute.

3. Add the meat and fry until browned, followed by tomatoes, stir and cook for about 2 – 3 minutes. Keep frying on low heat, add remaining vinegar (to taste), salt, sugar and a little water if needed.

4. Stir and bring to boil. Cover and cook gently for 40 – 50 minutes or until meat is tender.
Serve with rice and garnish with coriander.

Tip: You can use kangaroo steak and dice in to small pieces.



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