Kangaroo Vindaloo - Vindaroo Recipe

Name: Kangaroo Vindaloo - Vindaroo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Kangaroo fillet - Cut into 3 cm cubes; 3 teaspoons Coriander Seeds; 1 teaspoon Cumin Seeds; 1 teaspoon Black Mustard Seeds; 1 teaspoon Black Cumin Seeds (also called Nigella or Kalanji); 1 teaspoon Black Peppercorns; 1 teaspoon Fennel Seeds; 2/3 cup White Wine Vinegar; 1 tbsp Thick Balsamic Vinegar; 2 teaspoon Salt; 2 tablespoon Light Oil; Another 2 tablespoon Oil; 1 teaspoon Dried Thyme; 3 Bay Leaves; 1 400g Tin of Chopped Tomatoes; 2 Large Onions - Chopped finely; 4-5 Cloves Garlic - Chopped finely; 2.5 cm Piece of Ginger - Chopped finely; 3-4 Medium Red Chillies - Chopped finely; 1 Dried Habenaro Chilli - Soaked in hot water for 10-15 minutes and chopped finely.; 1 Large Red Capsicum - Chopped finely; 1 Large Peach - Pealed and chopped roughly; 1 tablespoon Tamarind Paste; 2-3 cups Water

Servings: persons

500 g Kangaroo fillet - Cut into 3 cm cubes
3 teaspoons Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Mustard Seeds
1 teaspoon Black Cumin Seeds (also called Nigella or Kalanji)
1 teaspoon Black Peppercorns
1 teaspoon Fennel Seeds
2/3 cup White Wine Vinegar
1 tbsp Thick Balsamic Vinegar
2 teaspoon Salt
2 tablespoon Light Oil
Another 2 tablespoon Oil
1 teaspoon Dried Thyme
3 Bay Leaves
1 400g Tin of Chopped Tomatoes
2 Large Onions - Chopped finely
4-5 Cloves Garlic - Chopped finely
2.5 cm Piece of Ginger - Chopped finely
3-4 Medium Red Chillies - Chopped finely
1 Dried Habenaro Chilli - Soaked in hot water for 10-15 minutes and chopped finely.
1 Large Red Capsicum - Chopped finely
1 Large Peach - Pealed and chopped roughly
1 tablespoon Tamarind Paste
2-3 cups Water

1
Prepare all ingredients before starting the cooking process so they're ready to use.
2
Using a large frypan, fry the meat in half the oil over a medium-high heat, turning until sealed on all sides. Do this in batches. Don't crowd the pan, it should fry not stew.
3
Drain the meat on kitchen paper. Don't clean the pan at this point.
4
In another large frypan or a 30 cm pot, heat the remaining oil over a high heat until just smoking. Add the whole spices and bay leaves. Cover and wait for the seeds to stop spitting. About 20 - 30 seconds.
5
Reduce heat to medium-high and add the chopped chillies, onions, garlic, capsicum, ginger and onions. Cook, stirring until soft and well coloured.
6
Add the meat and stir well. Cook for about 5 minutes.
7
Pour the vinegar to the pan used to fry the meat. It should lift the burnt bits. Pour into the main pan, scraping to get all the good bits.
8
Add the remaining ingredients except the water. Cook for a few minutes, and then reduce heat to medium. Add 1 cup of water and bring to the boil.
9
Reduce to a low simmer and cook for 45 minutes to an hour adding the remaining water as required.
10
The sauce should be moist but not watery.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 500 g Kangaroo fillet - Cut into 3 cm cubes, 3 teaspoons Coriander Seeds, 1 teaspoon Cumin Seeds, 1 teaspoon Black Mustard Seeds, and more.

Yes, Kangaroo Vindaloo - Vindaroo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kangaroo Vindaloo - Vindaroo

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