Welcome to the Lenah Way – our blog.
At the Lenah Way we want to share with you our personal thoughts and philosophies around sustainable free range farming practises, healthy living and eating and realising your vision. Lenah Game Meats of Tasmania is a unique company as we were the first people to seriously develop a sustainable and ethical business model based upon free range native animals. It was the vision and talent of John who made this possible and he co-opted Katrina ( a fellow Agricultural Scientist) as business partner and wife and Sally Bruen ( a vision expert ) as business partner.
So over time we look forward to sharing our views on all of those topics that we’re passionate about. But of course at the end of the day it’s all about the food. So Kat has very kindly offered to kick off our first post with one of her favourite wallaby recipes, Coconut Wallaby Curry.
Wallaby is a fabulous product to use in curries, especially coconut curries. Lenah Wallaby is a very delicate, mild flavoured meat. As such, it is a fantastic flavour conduit, taking on the curry tones brilliantly. It is also very low fat; a great counterbalance to coconut.I tend to make my own curry pastes and powders. They are surprisingly easy and very healthy. I am a chilli lover but the rest of the family isn’t. As such, I leave it out and add it to my plate.Technically you are meant to brown the meat in batches, but if you are lazy like me don’t worry. You will get away with it if you just add the wallaby all at once.
Coconut Wallaby Curry
2 tbs oil
1 kg diced wallaby
thinly sliced 3 garlic cloves,thinly sliced
1 tbs freshly grated ginger 1 long red chilli, finely chopped (optional but highly desirable!)
1 tsp ground turmeric 10 fresh curry leaves 400 gm can chopped tomatoes 2 cups chicken stock 400 ml can coconut milk 2 tbs chopped coriander. Steamed basmati rice
Curry Powder ¼ cup coriander seed 1 tbs cumin seed, fenugreek seeds, mustard seeds and cardamom seeds 8 cloves 5 cm piece of cinnamon quill 2 small dried chillies (optional) ¼ tsp ground nutmeg 1 tbs ground turmeric.
For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non stick fry pan over low heat. Dry fry, shaking pan for 1 minute or until fragrant. Remove from heat, tip spices into mortar and pestle or grinder (with chilli if using), nutmeg and turmeric. Grind to a powder and set aside.
Heat oil and brown the wallaby in batches if you are conscientious. Cook onion until softened. Add garlic, ginger, chilli, turmeric and curry leaves and cook for 1 minute or until fragrant. Add 5 tbs curry powder, stir, then add wallaby (browned or raw) to pan. Stir. Add tomato and stock, bring to boil, reduce heat and simmer, uncovered for at least one and half hours, ideally two. Stir in coconut and coriander, cook for a further 10 minutes or until sauce is thickened. Garnish with extra coriander and serve with rice.