Madras curry kangaroo mince
Quick & simple mince recipe for the whole family
1kg
kangaroo mince
1/3 jar Madras curry paste
1 large
onion, diced
1 ½ cups
chicken or beef stock
2 cups
frozen peas
400g canned
tomatoes (optional)
Fresh red
chillies, finely chopped (or chilli flakes)
In a heavy
base pan heat a small amount of oil. Fry onion until translucent. Add curry
paste and fry until aromatic. Add kangaroo mince, mix well and cook until
browned, stirring to break up any lumps. Add stock (enough to cover mince),
canned tomatoes and stir well. At this stage you can add chillies
for extra spice, bring to just boiling, keep stirring to avoid burning bottom
of the pan, then reduce heat to simmer. When liquid is reduced by half, stir in
frozen peas and continue to simmer until thickened.
Garnish with
coriander and serve with rice.
Suggestion:
This
curried mince is fantastic as a pie filling, using short crust pastry sheets.
Recipe courtesy of Lindsay Smith
from Riverside TAS