2 tbls peanut oil
1 kg diced Lenah Wallaby
300 gm medium brown onion sliced thin
600 ml coconut milk
4 cardamom pods 90 gm desiccated coconut
1 tbls kecap manis
4 cloves garlic
1 tbls grated fresh ginger
2 tbls chopped fresh lemongrass
1 tbls coriander seed
1 tbls cumin seed
4 fresh chilli chopped
½ tbls ground cinnamon
1 tbls salt
2 tbls peanut oil or melted ghee
For curry paste, blend all curry paste ingredients until a paste is formed.
Heat oil in large pan.
Seal the wallaby in batches until well browned all over but rare inside.
Remove from pan.
In same pan cook onion, stirring until soft.
Add curry paste, cook, stirring over low heat for about 5 minutes or until fragrant.
Stir in coconut milk and cardamom.
Bring to the boil.
Simmer, uncovered for about 40 minutes.
Add coconut and wallaby and simmer uncovered for a further 5 minutes or until meat is medium rare, stirring occasionally.
Stir in kecap manis and season to taste with salt.
Served with steamed rice, coriander and fried shallots.