Kangaroo Rogan Josh
India meets Australia with this deep and rich Kangaroo Rogan Josh Curry. The cumin, fennel and black pepper from our Rogan Josh Paste combine beautifully with tomatoes and kangaroo for a slow cooked, warm and hearty curry.
80ml oil 300g onion, diced
3g cumin seeds
20g fresh ginger, chopped
20g fresh garlic, chopped
175g Patak’s Rogan Josh Paste
800g kangaroo meat, large diced
400g canned chopped tomatoes
50g tomato puree
1teaspoon sugar (optional)
Salt to taste
Heat the oil in a pan.
Add cumin seeds and crackle.
Add the diced onion and cook on a medium heat until the onions are soft and brown in colour.
Add the finely chopped ginger and garlic, Patak’s Rogan Josh Paste, tomato puree and 150ml of water. Cook on a medium heat. Stir occasionally until all of the water has evaporated and a thick paste consistency is achieved.
Heat a suitable frypan to high heat and add some of the paste.
Add the diced kangaroo and fry on a high heat until sealed.
- Add 300ml water and stir well until the water is brought to a boil. Reduce to a low heat and cover.
- Add back the kangaroo and allow to simmer gently for 50 minutes.
- Add canned chopped tomatoes and sugar. Stir well and bring back to the boil. Then cook on a medium heat for 15 minutes whilst left uncovered.
- Serve on a bed of rice and enjoy with Patak’s Pappadums.