Kangaroo Curry

Kangaroo Curry


  • 1 kilo roo steaks
  • 3 large potatoes
  • 2 small sweet potatoes
  • 1 bunch coriander
  • 1 bunch of shallots
  • 4 red onions, finely diced
  • handful of basil leaves
  • 1 bulb of garlic, peeled, diced
  • 2 thumb-sized bits of ginger, diced
  • 1/2 cup peanut oil
  • 2 cups of coconut milk
  • 2 limes (grate the peel for zest, just the limes for juice)
  • 2 tablespoons fish sauce
  • 5 to 10 chillies (depending on how hot you like your curries)
  • 2 stalks of lemongrass
  • 2 tablespoons pepper corns
  • 5 kaffir lime leaves
  • 5 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons cardamom seeds


  • chop chillies, leave the seeds if you like it hot, leave some if you like it mildish, remove most if heat isn’t your thing
  • roast cardamom, cumin, coriander and pepper corns in a pan – you should hear a bit of popping and they’re ready when they’re a bit darker than when you started
  • cool seeds, grind in a mortar and pestle
  • remove coriander leaves from the stalks, chop and save for garnish
  • chop basil, save for garnish with the coriander
  • finely chop the lemon grass
  • clean shallots, chop, save the green bits for garnish with the coriander
  • add white bit of shallots, half of the garlic, ginger, coriander stems, lime zest and half of the lime juice to the mortar and pestle with the ground spice – mixt to a paste – this is your curry paste!
  • heat half of the oil in a deep pan
  • when oil is hot, add diced onions and kaffir lime leaves, turn heat down a bit, cook until onions are clearish
  • add garlic to the onions and lime leaves
  • when this is mixed thoroughly, add the curry paste
  • let the onion/curry paste cook for a bit until the mixture has thickened
  • to this mixture, add the coconut milk
  • chop the roo and potatoes into slightly-larger-than-bite-sized chunks
  • put the roo and potatoes into a slow cooker
  • cover the roo and potatoes with the curry mix
  • cook on high for three hours
  • when cooked, add fish sauce and lemon juice in small portions at a time until you get a flavour that you like
  • serve with rice, raita – garndish with the coriander, shallots and basil

Normally, I only cook roo for a short time as it tends to become quite tough when cooked too long. With this recipe – as it is slow cooked – the meat is tender and should melt in your mouth.


And for the Flickr’ish views:

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