Indonesian Kangaroo Rendang Curry

Indonesian Kangaroo Rendang Curry


2 people made this

This recipe was originally for camel but I changed it to do with kangaroo, but I am sure you could do it with any game or red meat.

Serves: 4 

  • Rendang Curry Paste
  • 1 stalk of lemongrass
  • 1 small onion
  • 1 clove garlic
  • 1 fresh red chilli
  • 1 dried chilli
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground anise
  • 1 teaspoon ground coriander
  • 1 cup water
  • Kangaroo Curry
  • 1 tablespoon oil
  • 500g diced kangaroo
  • salt, to taste
  • 1/2 cup coconut cream
  • 3 cups water
  • 1 teaspoon sugar
  • 1 lime leaf
  • 2 teaspoons desicated coconut

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Rendang Curry Paste: Blend all the curry paste ingredients together until a smooth paste.
  2. Kangaroo Curry: Heat the oil in a saucepan then add all the curry paste and simmer on a low heat for 15 minutes.
  3. Add the kangaroo and simmer for 2 minutes until sealed. Add the coconut milk and enough water to cover the meat. Cover and bring to the boil then add the sugar and lime leaf. Reduce the heat and simmer until the kangaroo is tender, adding more water if required.
  4. When the kangaroo is tender remove the lid and let the curry sauce reduce down; it should be think when served.

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