Tandoori kangaroo with sweet potato masala

Prep time: 10min

Cooking time: 30min

Feeds x 4 people

What you'll need

600g Gourmet Game kangaroo fillet (or 4 pieces)
1 cup MOO Dahi Indian-Style Yoghurt
½ cup good quality tandoori paste
1 clove garlic, crushed

Masala sweet potato
2 x medium sweet potatoes, skin on, diced
1 tsp each of turmeric, ground coriander, cumin, salt
2 tsp garam masala
1 medium onion, finely diced
1 fresh red chili, finely diced
1 cup of water
2 tbs oil
½ lemon
1 bunch coriander
Cucumber to garnish

How to cook it

Marinate Tandoori Dahi
Combine tandoori paste, Dahi yogurt, garlic and a squeeze of lemon in a bowl, add the kangaroo fillet and marinate for a couple of hours or overnight in fridge.

Masala sweet potatoes
Fry spices in pan for 30 seconds. Add oil, onion and sweet potato and stir for 2 minutes. Add half cup of water and cover for 15 minutes. If the mixture is dry, just add a little bit of water, stir and replace lid until just tender. Stir through chopped fresh coriander and a squeeze of lemon at the end. And set aside.

Cook Kangaroo Fillet
Remove kangaroo fillet from the fridge 20 minutes before cooking. On high heat, add a little oil and brown kangaroo for 2 minutes on each side. Transfer to a 180 degree preheated oven for 8-10 minutes. Remove and cover with foil, allow to rest for 10 minutes.

Serve tandoori kangaroo with masala potatoes, slices of cucumber and a dollop of Dahi yogurt.