Welcome back to our guest foodie blogger, Michelle from The Source Bulk Foods Lane Cove. In her continuing quest to share some family-friendly recipes, this time, she shares a dish using a less-common meat – Kangaroo.
Family food traditions are those unique events that have their roots in some distant past that no one really
remembers but everyone holds very close – and the lead up to the day is filled with a level of anticipation and
excitement that reaches almost fever pitch as it draws near. ‘Curry Day’ is huge in our clan with dishes
planned weeks in advance and spices mixed and meats marinated with serious devotion up to a week out
from the big day!
This year’s event was as big as ever with five couples and their broods arriving at the designated hour with platters, bowls and plates overflowing with a fantastic range of aromatic, feisty curries, colourful rice and dahl and cooling sides. Restraint lasted for about an hour whilst dishes were heated and laid out, and then within about 20 minutes the piles of food were reduced to a measly few leftovers and the annual clan debate over whether it was the best Curry Day yet happily engaged one and all.
To me, the preparation is almost as much fun as the actual day as I love curling up on the couch with my
iPad searching for something new and interesting to whip up. This year a unique recipe caught my eye on
the SBS website – Kangaroo Rogan Josh. Kangaroo is a meat we have only recently started to experiment
with, and we find its lean yet deep, rich taste really hearty and satisfying.
I have a tendency to tweak and fiddle with recipes but given this one was for Curry Day, an event that I hold
in high regard, I stuck to the recipe – and it did not disappoint.
Ingredients
2 tbsp vegetable oil
1 kg Kangaroo steak, diced into 2 cm cubes (any red meat could be used instead)
1 cup Greek style yogurt
3 medium tomatoes, diced
100g baby spinach leaves
400g TSBF chickpeas, soaked overnight, rinsed & boiled for 30 minutes or rinsed & then boiled for about 1 hr
¼ cup lemon juice
¼ cup chopped coriander leavesRogan Josh curry paste
2 tbsp vegetable oil
1 onion, peeled and finely chopped
2 tbsp crushed garlic
2 tbsp finely grated ginger
2 tbsp tomato paste
1 tbsp lemon juice
2 tsp TSBF ground coriander
2 tsp TSBF ground cumin
1½ tsp TSBF garam masala
1 tsp TSBF black pepper, ground
1 tsp TSBF paprika
1 tsp TSBF yellow mustard seeds
6 green TSBF cardamom pods
½ tsp TSBF ground cinnamon
½ tsp TSBF chilli flakes, ground
½ tsp TSBF turmeric
½ tsp TSBF fenugreek, ground
¼ tsp ground cloves
1 tsp sea salt3 cups TSBF Basmati rice cooked, to serve with papadums and/or naan bread
Method
Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add kangaroo in small batches and brown on both sides and set aside.Curry Paste: Heat 1 tbsp vegetable oil. Add the onion, garlic and ginger, stirring until well coated.
Cover and cook on low heat for 10 minutes, until onion is very soft.
Add the remaining ingredients and cook for 5 minutes.
Return browned kangaroo to the pan and pour over 1 cup water. Bring to the boil, reduce heat to low, cover and cook for 1½ hours. Add the yogurt, stirring until well combined, cook for a further 30 minutes.
To finish, stir in chopped tomatoes, spinach, cooked chickpeas, lemon juice and coriander, stirring until heated through.
Serve the curry garnished with coriander leaves.
Thank you, Michelle for the recipe. We can’t wait to see your family friendly recipes. Michelle works full time and has two teenagers, so she is all about quick, easy and nutritious recipes. She regularly brings in some of her home cooked treats for customers to nibble on while shopping at The Source Bulk Foods Lane Cove.
Address: Shop 12 & 13 Lane Cove Market Square, 24-28 Burns Bay Road (next door to Trendsetter Travel)
Phone: (02) 9420 5055
Email: [email protected]
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