serves
6
prep
15 minutes
cook
2:15 hours
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
2:15
hours
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 1 kg Kangaroo steak, diced into 2 cm cubes
- 1 cup Greek style yoghurt
- 3 medium truss tomatoes, diced
- 100 g baby spinach leaves
- 400 g tin chickpeas, drained and rinsed
- ¼ cup lemon juice
- ¼ cup chopped coriander leaves
Rogan josh curry paste
- 2 tbsp vegetable oil
- 1 onion, peeled and finely chopped
- 2 tbsp crushed garlic
- 2 tbsp finely grated ginger
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1½ tsp garam masala
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp yellow mustard seeds
- 6 green cardamom pods
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- ½ tsp turmeric
- ½ tsp ground fenugreek
- ¼ tsp ground cloves
- 1 tsp sea salt
To serve
- basmati rice
- naan bread
- papadums
- extra coriander leaves, to garnish
Instructions
Heat vegetable oil over medium-high heat. Add kangaroo in small batches and brown on both sides, set aside for later.
To make the curry paste, heat the vegetable oil in a large sauté pan over a low heat. Add the onion, garlic and ginger, stirring until well coated. Cover and cook for 10 minutes, until onion is very soft. Add the remaining ingredients and cook for 5 minutes.
Return browned kangaroo to the pan and pour over 1 cup water. Bring to the boil, reduce heat to low, cover and cook for 1½ hours. Add the yoghurt, stirring until well combined, cook for a further 30 minutes.
To finish, stir in chopped tomatoes, spinach, chickpeas, lemon juice and coriander, stirring until heated through.
Serve the curry garnished with coriander leaves with basmati rice, papadums and naan bread.
Note
• If short on time, substitute the rogan josh curry mix with ¼ cup ready-made paste, available from supermarkets.
Recipe and photograhy from Gourmet Game.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
