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Slow cooked wallaby madras curry

Servings: 4

Preparation Time: 25 min

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Ingredients

  • 500 gm diced wallaby
  • 1/2 cup plain flour
  • 4 tbls olive oil
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 3 cm knob ginger, peeled, minced
  • 2 small red chillies, finely sliced (more if you like it hot!)
  • 3 tbls madras curry paste (or 2 tbsp of your own mix please see below)
  • 300 ml coconut milk
  • 1 tsp stock powder
  • 3/4 cup water 1 cinnamon stick 1 bay leaf
  • 5 baby chat potatoes, halved steamed
  • ice reduced fat yoghurt naan bread chopped fresh coriander, to serve
  • curry ingredients
  • 2 teaspoons mustard seeds
  • 4 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 teaspoons black peppercorns
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped peeled fresh ginger
  • 1 teaspoon ground chilli
  • 1 teaspoon ground turmeric
  • 2 tablespoons malt vinegar
  • 2 1/2 tablespoons vegetable oil

Method for curry

Place flour and wallaby in snap-lock bag. Season with salt and pepper. Shake to coat. Heat half the oil in pan on med-high heat. Cook wallaby in batches, for 2-3 minutes or until just browned. Transfer to slow cooker.

Add remaining oil to pan and cook onion until soft add garlic and ginger. Add curry paste and chilli. Cook, stirring for 1 minute or until fragrant. Add coconut milk, stock powder and water. Bring to the boil. Transfer to slow cooker. Add potatoes, cinnamon stick and bay leaf. Stir to combine.

Cook, covered on low for 4-5 hours or until wallaby is tender. Garnish with fresh coriander and sliced fresh chilli (if you like it hot) and serve with rice, yoghurt and naan bread.

Make your own curry paste

Invite the flavours and aromas of India into your kitchen with this homemade spice paste. It takes only minutes to prepare and adds a delicious authenticity to your curries.

Total Cook Time

4.5 hour

Cooking Temperature

Cooking temperature not available.

Total Servings

4