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Kangaroo meat is full of iron and it has an omega 3. This Sri Lankan style kangaroo curry is make you more satisfy your meal.

Why I’m adding fresh rosemary; I have cooked this curry few times, the curry did taste and smell of fresh grass. So I did some experiments to get rid of the grassy taste and smell. So rosemary is the key ingredient for that.
It is easy to grow rosemary in your garden even in a pot. Rosemary is a versatile herb which can be used in meat dishes to enhance the flavour.

Preparations + cooking times 1hour + marinating times

Serves 3-4.
Method
500g-600g Kangaroo fillets 3 cm size cubed
1  level tsp pink Himalayan salt or sea salt 
½  level tsp turmeric powder
½  level tsp ground black pepper
¼  level tsp ground ginger
1/4 level tsp ground cinnamon
3-4 cardamom pods crashed
1 clove crashed
2 tbs (30 ml) coconut oil or your choice of oil. 
4  level tsp coriander powder
1  level tsp cumin powder
½  level tsp fennel powder
2 level tsp hot chilli powder or paprika
1 level Kashmir tsp chilli or paprika powder
100 g onions, peeled and finely chopped
3 (16g) garlic cloves, peeled and finely chopped
140g – 150g tomatoes, roughly chopped
1 sprig of curry leaves or  fresh or dried ½ of the bay leaf.
1-2 green chilli, thinly sliced (optional)
1 ½ inch sprig of fresh rosemary or ¼ tsp dried rosemary.
1 tsp organic apple cider vinegar or choice of vinegar (not a black vinegar)
 
1.Place meat in a medium bowl and marinade with turmeric powder, back pepper, ginger, cardamon, clove, cinnamon and salt. Mix well. Cover with cling wrap and keep in refrigerator for 1 to 2 hours. Longer is the better.
2.Heat oil in a saucepan over medium heat. When oil is hot, add onion, garlic, curry leave. Sauté until light brown. 2-3 minutes.
3.Then add chilli powder and sauté stirring consistently. Until you can smell the aroma of roasted chilli powder. 
4.Add marinaded kangaroo meat and fry, stirring time to times. Until meat sealed and colour brown, 3-5 minutes.
5.Add chopped tomatoes and stir well. Cover and simmer for 2-3 minutes This stage you can see moist come from meat and tomatoes. 
6.Cover and cook for medium to low heat,15 minutes. Stirring time to times.
7.Add the1 teaspoon apple cider vinegar, stir well and cover with the lid. Simmer for another 20 to 25 minutes, stirring time to time. Or you desired consistency.
 

Serve with steam rice and some cut cucumber & tomato. Or for paleo diet; serve with tapioca pancake.

Hints & Tips:
This curry, taste better if you serve next day.
If you like bit more hot spices add extra ½ tsp hot chilli powder or 3 chopped red or green hot bird eye chillies.
Ground your own coriander, cumin and fennel. It’s aroma & taste is better then the one you buy from the shop. Keep in air tight small bottle or a container.

2 COMMENTS

  1. Hello Savi you don’t need curry powder for first step. It’s my mistake and thank you so much letting me know. Very appreciated 🙂

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