Fennel - liquorice type flavour
Fenugreek - quintessential curry smell
Kangaroo can have a strong flavour so go nuts with strong herbs and spices. I decided since I had the fenugreek it was time to work out what to do with it!
- 1 diced brown onion
- 1.5 cup beef stock
- 500gm Kangaroo diced
- 2 cloves of garlic
- 2 teaspoons minced ginger
- 1 teaspoon turmeric
- ½teaspoon sea salt
- 2 tablespoons coconut oil
- 2 tablespoons tomato puree
- 2 teaspoons hot chili
- 2 teaspoons coriander seed ground
Spices for toasting
- 2 teaspoons cumin seeds
- 1 teaspoon yellow mustard seeds
- 2 teaspoons fenugreek seeds
- 1 teaspoon coriander seeds
- Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
- Lightly toast them for a few minutes until golden brown and smelling delicious and curry-like, then remove the pan from the heat
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder
- Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste
- Rub this all over the kangaroo and then put everything in the slow cooker!
- Cook on low for 6-8hours!
- Serve with green beans or veges; I add 1/2 cup a water to fry water with green beans, once they are half cooked add the kanga to reheat it and spread the curry over everything! Easy!