Kangaroo Saag Curry
This kangaroo & spinach curry is incredibly rich in iron as well as an array of healing spices making this a great disease fighter and immune booster.
I love roo because it is incredibly low in saturated fat and in most cases chemical free and organic. Furthermore they are much more ethically farmed (happy roos = happy you’s) and are more sustainable than other meat choices.
Vego option: Swap out the roo for firm tofu. This becomes like a dairy-free saag paneer style curry and is also delicious.
Serves 4
- 500gkangaroo (or firm tofu), thickly cubed
- 1medium brown onion, finely chopped
- 2green chillies, finely chopped
- 2crushed garlic cloves
- 1 1/2 Tblsmustard seeds
- 3 Tblsghee or coconut oil
- 1packet frozen spinach or 500g fresh English spinach – washed and chopped
- 1 Tblsfresh grated ginger
- 1 tspturmeric powder (fresh is even better if you can get it)
- 1 Tblscoriander powder
- 5cardamom pods, crushed
- salt and pepper to taste
- 3 Tblscoconut cream
- 1 Tblsgaram masala
To Serve:
- 2 cups cooked quinoa or cauliflower rice
- extra coconut cream to drizzle
- 1 lemon
- 1 sprig fresh mint, finely chopped
Preparation
1. Heat the ghee on medium heat in a large heavy-based saucepan. Add the mustard seeds and fry until the seeds begin to pop or become fragrant. Add the Garlic and fry for another minute.
2. Add the kangaroo cubes and lightly brown, about 5 minutes. (If using tofu simply continue to step 3 as the tofu will come in at the last step).
3. Add the ginger, chillies and salt to the kangaroo. Continue to cook the kangaroo for a few more minutes until evenly browned on each side.
4. Add the onions and saute until translucent. Add turmeric (great anti carcinogenic!) and garam masala and stir for 1 minute.
5. Add the spinach, cardamom, coriander and stir.
6. Take the pot off the heat and add the coconut cream, stir and return to the heat. Cook on low heat with the lid on for 2 hours. Check the meat and cook until tender. Kangaroo is extremely lean so it will take longer than a regular lamb or beef curry. If using tofu add it 15 minutes prior to serving to heat through thoroughly.
Serve with cooked quinoa, a drizzle of coconut cream, lemon juice and a sprinkle of fresh mint.