Kangaroo Curry

Dive into the bold flavors of Australia with this Kangaroo Curry, a uniquely delicious dish that blends tender kangaroo meat with the rich, aromatic spices of Indian cuisine. Perfectly simmered in a creamy coconut milk and tomato-based sauce, this recipe features a medley of warm spices like cumin, coriander, turmeric, and garam masala, with a touch of optional cayenne pepper for a fiery kick. The kangaroo meat is seared to perfection, then slow-cooked to tenderize and absorb the vibrant flavors. Served over fluffy basmati rice and finished with a sprinkle of fresh cilantro, this exotic curry is both a culinary adventure and a comforting meal. Ideal for dinner parties or a cozy night in, this recipe offers a high-protein, dairy-free option that’s sure to impress. Indulge in this fusion of native Australian ingredients and traditional curry, and make dinner unforgettable!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams kangaroo meat (cubed)
• 400 ml coconut milk
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper (optional for heat)
• 400 grams canned diced tomatoes
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 2 cups basmati rice (cooked, for serving)

Directions

Step 1

Heat the vegetable oil in a large pan or pot over medium heat.

Step 2

Add the finely chopped onion and sauté for 5-7 minutes, or until softened and golden brown.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 4

Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly, to release their aroma.

Step 5

Add the cubed kangaroo meat to the pan and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.

Step 6

Stir in the canned diced tomatoes and bring to a simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Step 7

Pour in the coconut milk and season with salt. Simmer gently for another 15 minutes, stirring occasionally, until the kangaroo meat is tender and the sauce has thickened.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve the kangaroo curry over cooked basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(1911.6g)

Amount per serving	% Daily Value*
Calories	1625.2

Total Fat 49.9g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 20.2g
Cholesterol 283mg	0%
Sodium 3264.4mg	0%
Total Carbohydrate 172.2g	0%
Dietary Fiber 14.2g	0%
Total Sugars 46.8g
Protein 125.9g	0%

Vitamin D 0IU	0%
Calcium 334.2mg	0%
Iron 25.7mg	0%
Potassium 3409.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 30.7%

Carbs: 42.0%