Kangaroo Curry
Prep: 10 mins
Cook: 100 mins
6 serves Serves: 6
4
4
Low in fat, high in protein - and very tasty!
2

Ingredients

  • 600 g kangaroo meat, diced
  • 2 tbs curry powder
  • 2 beef stock cubes
  • 2 cups water
  • 1 large potato, peeled and diced
  • 1 1/2 large onions, peeled and diced
  • 3 cloves garlic, crushed
  • lemon juice
  • 1 tbs cornflour

Method

  1. Place roo chunks in pot with curry powder and cook for ¾ of an hour in own juices until meat has browned.
  2. Put stock cubes in water and stir. Add to the pot and mix well.
  3. Add potato, onion, and half the garlic. Mix well and cook for 15 – 20 minutes.
  4. Add lemon juice, pinch of salt, and remaining garlic. Add tablespoon of cornflour to thicken. Cook until potatoes are tender.

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.


  • recipe step image
    Ingredients
  • recipe step image
    Equipment
  • recipe step image
    Place meat in pot with curry powder and cook for 45mins in own juices until meat has browned.
  • recipe step image
    Put stock cubes in water and stir. Add to the pot and mix well.
  • recipe step image
    Add potato, onion, and half the garlic. Mix well and cook for 15 – 20 minutes.
  • recipe step image
    Add lemon juice, pinch of salt, and remaining garlic. Thicken with cornflour. Cook until potatoes are soft.
Serving Suggestion: Serve with rice or bread and salad or cooked vegies.

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Nutrition Information

per serving per 100g
Energy 2248 kJ 504 kJ
Protein 44 g 10 g
Fat, total 6 g 1.2 g
— saturated 1.3 g 0.3 g
Carbohydrate 74 g 17 g
— sugars 3 g 0.7 g
Sodium 388 mg 87 mg
Fibre 6 g 1.4 g

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Comments (2)

  • Avatar

    I cooked this recipe tonight & really enjoyed it. I added some pieces of carrot & capsicum for colour & served with cauliflower, broccoli & cheese sauce. Was delicious.
    Jan Hood
    Posted on: 01 Jun 19

  • Avatar

    An easy recipe to follow and very tasty. I'm not a fan of cornflour so swapped it with semolina. Personally, I don't think it really needed the pinch of salt at the end but that's just me. Really looking forward to trying out a few more recipes.
    Caroline Macintyre
    Posted on: 01 Dec 17

Rating (1 ratings)

4




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