Serves 4-6
I was a long term vego and have only in recent years been incorporating small amounts of meat into my diet. And, as shocking as it may seem, I have recently started eating kangaroo! If you forgive me, you can keep reading…
Why kangaroo? It’s an amazing source of iron, is sustainable… but, the taste! The gamey flavour was a bit much for me to start with and it took me a while to discover how to cook it so it was palatable.
‘Vindaroo’ was a turning point. The curry spices hide the gamey flavour; seriously, the roo tastes like beef. You really wouldn’t know.
This brilliant, easy recipe by the amazing Liza Oates is an absolute winner.
Ingredients
- 400g chopped kangaroo fillet
- 1/2-1 cup well soaked lentils (de puy or Bondi)
- medium chopped onion
- 1-2 tbsp olive oil
- 3 cloves crushed garlic
- 3-4 cups chopped root vegies (e.g. turnip, potato, carrot, sweet potato etc)
- 1 tin tomatoes
- 2-4 tbsp vindaloo paste (depending on how hot you like it)
- Water to cover (enough to cook the lentils, or you can precook and add them later in the cooking process)
- 1/2 cup coconut cream (add at the end)
Directions
- Add all the ingredients to the slow cooker and cook on low until the kangaroo falls to pieces (about 6-8 hours)
- Add the coconut cream before serving with rice (preferably brown)
(Recipe shared with permission from Liza)