This is an easy kangaroo curry recipe. No fancy ingredients or slow cookers required. I often use Patak’s Rogan Josh Curry Paste, it’s great when you don’t have the time or inclination to start from scratch but still want something that tastes great.
This is basically the recipe on the side of the jar, with a few alterations to ingredients and cooking times. I love putting veggies in curries, I think they are much tastier than meat, and I’m not great at eating my veggies, so hiding them in a nice sauce always helps! But obviously any favourites would work here, just add them in near the end according to their cooking times.
Kangaroo is available at most of the larger supermarkets, as sausages, burgers, mince, fillets, and steak. I’ve used steak here, as I wanted to see if it would get tough with this length of cooking time, but it actually turned out to be really tender and tasty. Maybe the curry spices helped to tenderise it. Would love to hear about your experiences!
- 3 tbsp oil
- 1 onion, chopped
- 1/2 jar Patak’s Rogan Josh Paste
- 1 tsp ginger, chopped
- 2 cloves garlic, chopped
- 200ml water
- 600g kangaroo steak, diced
- 200g tinned tomatoes
- 300g sweet potato, diced
- 200g broccoli
- rice to serve (and coriander, yoghurt, naan …)
1. Heat oil in a pan over medium heat, add onion and fry until soft.
2. Add Rogan Josh Paste, ginger and garlic, and cook for 2 minutes. Add 50ml of water and cook until water has evaporated (about 5 minutes).
3. Add kangaroo and cook until sealed (about 10 minutes).
4. Add 150ml of water, simmer covered for 30 mins.
5. Add tomatoes and simmer uncovered for 10 mins.
6. Add sweet potatoes and simmer covered for 20 mins.
7. Add broccoli and simmer covered for 15 mins.
Serve with rice and garnish with coriander (and yoghurt is lovely too)