Kangaroo, Potato and Spinach Curry 

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Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 2 hrs
Extra Time: 2 hrs (2 - 4 hours or overnight, for marinating)

A truly Australian curry!

Ingredients:

2 Tbsp ground coriander

2 Tbsp ground cumin

3/4 cup lowfat plain yogurt

1 lime, juiced

0.90 kg kangaroo, diced *

1 Tbsp vegetable oil

2 cloves garlic

2 brown onions, diced

0.90 kg potato, diced

1 can (12 oz) crushed tomatoes

2 Tbsp tomato paste

1 Tbsp ground turmeric

1 pinch each of salt and black pepper

114.29 g spinach

Directions:

Combine coriander, cumin, yogurt and lime juice in a large bowl. Add the kangaroo meat and mix together. Cover the mixture and place in the refrigerator for 2 to 4 hours, or overnight.

Heat oil in a frying pan; cook the garlic and onions until they are soft. Stir in the kangaroo mixture, together with the potatoes, tomatoes, paste and seasoning. Bring to a slow boil. Reduce the heat and simmer for 1 to 1½ hours, or until tender.

Check the seasoning. If you need to, add more spices to taste. Add the spinach and simmer for a further 3 to 5 minutes or until the spinach has wilted.

Variations:

* Exotic meats such as buffalo and venison can substitute for kangaroo.

Serve with rice or Nann bread and chutney, if desired.

Serving suggestions are not included in the nutritional analysis.

Author:

Overseas Game Meat Export Pty Ltd