Kanga Curry

    3 hours 30 minutes

    This is my favorite winter curry, I take this to work almost every day and it's never let me down.


    Victoria, Australia
    14 people made this

    Serves: 4 

    • 50g butter or ghee
    • 1 large brown onion
    • 1 tbsp ground turmeric
    • 1 tbsp ground garam masala
    • 1 tbsp ground cumin
    • 4 cardamom seeds (crushed)
    • 4 ground peppercorns
    • 1 fresh hot chilli (finely chopped)
    • 20ml vinegar
    • 375g chopped tomatoes
    • 375g salt reduced chicken stock
    • 600-800g diced kangaroo
    • 250g low fat cottage cheese

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Pre-heat a frying pan or wok, add the butter and brown the onion. Add the spices and the fresh chilli, stir well. Add the chopped tomatoes, vinegar and stock, stir and then simmer for 5-10 mins. Turn off the heat and let cool for 10-15mins.
    2. Combine the cottage cheese and diced kangaroo in a casserole dish and mix thoroughly. Add the cooled onion, tomato and spice mixture and stir well.
    3. If you can, place this in the fridge and leave overnight, if you don’t have time that’s ok.
    4. Preheat the oven to 160°C, cover the casserole dish and cook for 2-3hrs.
    5. Serve with brown rice and garnish with fresh coriander

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    Yummy! I having been looking for different ways to eat roo! Super easy! Definitely going to cause lunch envy at work!! Thanks for sharing!!  -  24 Apr 2013