Kangaroo Curry 50g butter or ghee 1 large brown onion 1 tbsp ground turmeric 1 tbsp ground garam masala 1 tbsp ground cumin 4 cardamom seeds (crushed) 4 ground peppercorns 1 fresh hot chilli (finely chopped) 20ml vinegar 375g chopped tomatoes 375g salt reduced chicken stock 600-800g diced kangaroo 250g low fat cottage cheese Directions Preparation:30min › Cook:4hrs high 8hrs low Pre-heat a frying pan or wok, add the butter and brown the onion. Add the spices and the fresh chilli, stir well. Add the chopped tomatoes, vinegar and stock, stir and then simmer for 5-10 mins. Turn off the heat and let cool for 10-15mins. Combine the cottage cheese and diced kangaroo in Slow cooker dish and mix thoroughly. Add the cooled onion, tomato and spice mixture and stir well. If you can, place this in the fridge and leave overnight, if you don’t have time that’s ok. place in slow cooker and cook for 4hrs high 8 hrs low. Serve with brown rice and garnish with fresh coriander
Posted on: Tue, 08 Jul 2014 03:56:15 +0000
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