Kangaroo, Potato and Spinach Curry
A truly Australian curry!
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
- 2 lb kangaroo, diced *
- 1 Tbsp vegetable oil
- 2 cloves garlic
- 2 brown onions, diced
- 2 lb potato, diced
- 1 can (12 oz) crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp ground turmeric
- 1 pinch each of salt and black pepper
- 4 oz 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.