Kerala Kangaroo

This is actually a lamb dish from South India, but I just changed it to use Kangaroo.

Ingredients

4-5 Shallots chopped (I used 2 red onions)

1tbsp ground coriander

1/2 tsp ground tumeric

1/2 tsp chilli powder

salt (grey organic or pink murray river)

500g cubed kangaroo

Spice Paste

100g freshly grated or organinc dessicated coconut

2.5 cm fresh root ginger sliced (i used 1 tsp ground)

3 cloves garlic

2.5 cm cinnamon stick (i used 1tsp ground)

2 bay leaves

10 curry leaves (i didnt have any so left this out)

5 black peppercorns

For tempering (I only had the mustard seeds so left the other bits out)

Olive Oil

1/2 tsp mustard seeds

10 curry leaves

2 green chillies

Method:

1) Make the spice paste - roast the cocnut with the ginger, garlic, cinnamon, cloves, bay leaves, curry leaves and peppercorns in a dry pan till the cocnut is browned. Allow to cool then grind in food processor with 250ml water

2) heat oil in frying pan, add the shallots and fry for 5 mins or until soft. Add the spice paste, ground coriander, tumeric, chilli powder, some salt and 400 ml water. Bring to the boil. Add the lamb, reduce the heat and cook, covered for 30 mins or until the lamb is well cooked

3) in separate pan, fry the mustard seeds. Once they start popping add the curry leaves and green chillies, stir fry for 1 min

4) add tempering mixture to the lamb and continue cooking for 10 mins