Kangaroo Rendang

2

Tbs

Peanut oil

1

Kg

Kangaroo Topside or Rump diced 2-3cm

2

Each

Medium brown onions, sliced thinly — approx 300gms

600

Ml

Coconut milk

4

Each

Cardamom pods

90

G

Desiccated coconut

1

Tbs

Kecap manis (sweet soy sauce)

Curry Paste

4

Each

Cloves garlic, peeled

1

Tbs

Grated fresh ginger

2

Tbs

Chopped fresh lemon grass

1

Tsp

Coriander seeds

1

Tsp

Cumin seeds

4

Each

Small fresh red chilies, chopped

_

Tsp

Ground cinnamon

1

Tsp

Salt

2

Tbs

Peanut oil or melted ghee

1.

For curry paste, blend of process all curry paste ingredients until a paste is formed

2.

Heat oil in large pan, seal the kangaroo in batches until well browned all over but rare inside. Remove from pan. In same pan cook onion, stirring until soft

3.

Add curry paste, cook, stirring over low hat for about 5 minutes or until fragrant. Stir in coconut milk and cardamom. Bring to the boil. Simmer, uncovered for about 40 minutes

4.

Add coconut and kangaroo and simmer uncovered for a further 5 minutes or until meat is medium rare, stirring occasionally

5.

Stir in kecap manis and season to taste with salt

6.

Served with steamed rice, coriander and fried shallots if desired