International: Australian: Kangaroo, Potato and Spinach Curry

A truly Australian curry!

Author: Overseas Game Meat Export Pty Ltd
Date: May 30, 2007

Serves: 6 person(s)

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

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.