Slow cooked wallaby madras curry
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
Instructions
- 1 Method for curry
- 2
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.
- 3
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.
- 4
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.
- 5
Make your own curry paste- 6
- 7
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. - 2