- 800g kangaroo steak, diced
- 1/4 cup flour
- 4 tablespoons olive oil
- 1 large brown onion, diced
- 2 garlic cloves, crushed
- 4cm knob of ginger, peeled, minced
- 2 small red chillies, finely sliced (more if you like it hot!)
- 4 tbsp madras curry paste (I used Pataks from the supermarket)
- 300ml coconut flavoured evaporated milk (can add a little more later if its too thick)
- 1 tsp reduced salt beef stock powder
- 3/4 cup water
- 1 cinnamon stick
- 1 dried bay leaf
- 5 baby chat potatoes, halved
- steamed rice, reduced fat yoghurt, naan bread, chopped fresh coriander, to serve
What you'll need
How to cook it
Place flour and kangaroo in snap-lock bag. Season with salt and pepper. Shake to coat. Heat half the oil in pan on med-high heat. Cook kangaroo in batches, for 2-3 minutes or until just browned (be careful not to over cook, roo should be very soft and springy). Transfer to slow cooker.
Add remaining oil to pan and cook onion, garlic and ginger, stirring for 4 minutes or until soft. Add curry paste and chilli. Cook, stirring for 1 minute or until fragrant. Add coconut flavoured milk, stock powder and water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered on LOW for 5-6 hours or until kangaroo is tender. Garnish with fresh coriander and sliced fresh chilli (if you like it hot) and serve with rice, yoghurt and naan bread.