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Do you know kangaroo meat in high in protein, iron, low in fat and it has a omega3. Who don’t like to try kangaroo meat in a curry. Try this kangaroo curry from mine. You can’t find grassy taste in this curry dish. This taste liked beef rendang.

*Most of the recipes use chopped onion and garlic, then straightaway, add oil and sauté onion. This technique saves very little time but it destroys the taste of the curry. Cooking technique is very important for curry dishes. It’s make a great difference to the dish. So follow my steps of cooking with this curry dish.

Preparations time; 15 minutes plus cooking. 
Serve 3-4.


FOR Marinade 
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 ¼ tsp cinnamon
3-4 cardamom pods crashed
1 clove crashed

1.Marinade meat with above ingredients. Cover and set aside.

20 g coconut oil or choice of  cooking oil
4 level tsp coriander powder
1level tsp cumin powder
½ tsp level tsp fennel powder
2 level tsp hot chilli powder or paprika
1 level tsp Kashmir chilli or paprika powder

75g-100 g onions, peeled and cut into quarter
3 (14 g) peeled garlic cloves
140 g tomatoes, cut into quarter
1 sprig of curry leaves or  fresh or dried ½ leaf from the bay leaf.
1-2 green chilli (optional)
1 ½ inch sprig of fresh rosemary or ¼ tsp dried rosemary.

2.Place tomato into TM bowl chop 3 seconds / speed 5. Set aside.

3.Add garlic into TM bowl, chop 2 seconds / speed5.

4.Add onion into TM bowl. Chop 2 seconds / speed 5. Open TM lid and scrape down sides of bowl with spatula. Again chop onion 1 second / speed 5. Set aside.

5.Heat oil in TM bowl  for 2 minutes / speed1 / reveres & varoma.

6.Add onion & garlic into TM bowl. Sauté  for 5 minutes / speed1 / reveres & varoma. 

7.Add chilli powder, coriander powder, cumin powder & fennel powder into TM bowl. Sauté  for 5 minutes / speed soft / reveres & varoma.

8.Add meat into TM bowl. Place MC in lid and  cook for 5 minutes / speed soft / reveres & varoma.

9.Add chopped tomato into TM bowl. Place MC in lid and cook for 20 minutes, speed soft, reveres & 90c.

10.Open the lid check the  taste. And seasons with 1/4  tsp of ground salt and 1 tsp organic apple cider vinegar or choice of vinegar (not a black vinegar)

11.Cook curry for another 10 minutes / speed soft / reveres & 90°c. (do not cover with MC cup). 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.

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.