Kangaroo Curry


  • 600g kangaroo chunks
  • 2 tbsp curry powder
  • 2 beef stock cubes
  • 2 cups water
  • 1 large potato peeled and diced
  • 1 and 1/2 onions peeled and diced
  • 3 cloves garlic, finely chopped
  • Lemon juice
  • 1 tbsp cornflour


  1. Place kangaroo chunks in a pot with curry powder and cook for 3/4 hour in own juices until meat has browned.
  2. Place stock cubes in water and stir. Add to the pot and mix well.
  3. Add potato, onion and half the garlic. Mix well and cook for 20 mins.
  4. Add lemon juice and remaining garlic. Add cornflour to thicken and cook until potatoes are tender.
  5. Serve on rice with cucumber salad.