1. Melt butter in a saucepan over medium heat and sautee onion and garlic until onion is turning soft. 2. Add curry powder and cubes of kangaroo meat and toss around for about a minute until it's really lightly browned on the outside. 3. Add coconut milk and bring back to a boil. 4. Reduce remperature slightly, stirring occasionally for around 30 minutes until the curry has thickened and the roo is cooked. You want it to be bubbling away, but not boiling hard. 5. I didn't but if after around 30 minutes it is thinner than you would like stir through a little flour to thicken. 6. Leave to cool 5 minutes and serve over mashed potatoes. ---------------------------------------------------------------------------
Nutrition
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