Wallaby and chickpea curry

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings: 2
Ingredients
  • 1 pkt diced wallaby (400-500g)
  • Sauce
  • 2 tbsp oil
  • 1 small onion, diced
  • 1 tsp dried chilli (or fresh, to taste)
  • 4 garlic cloves
  • 2 fresh cm ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 500 ml passata or 1 can crushed tomato
  • 400 gm can chickpeas, drained
  • 200 gm coconut cream
  • 1 tbls sugar
  • ½ small pack fresh coriander (chopped, plus extra to garnish)
Instructions
  1. 1
    To make the sauce, place garlic cloves, peeled ginger, ground coriander, ground cumin, garam masala, 4-5 tbsp tomato passata and blend to a smooth paste – add a drop of water or more oil, if needed.
  2. 2
  3. 3
    Heat 2 tbsp oil in a pot. Add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 5 mins.
  4. 4
  5. 5
    Add the diced wallaby and cook for a further 3-4 minutes. Add the blended spice paste and cook for 3-4 minutes until it splits and the oil comes out.
  6. 6
  7. 7
    Tip in the drained chickpeas, sugar and remaining pasta/crushed tomatoes. Simmer for 90 mins until reduced.
  8. 8
  9. 9
    If you feel the curry looks to dry and lacks enough sauce you can add water as it simmers.
  10. 10
  11. 11
    Once the wallaby is tender add coconut cream, let is simmer for 2-3 minutes, season to taste with salt and pepper.
  12. 12
    Serve with steamed basmati rice, roti, pickles and papadums, really anything that takes your fancy. Garnish with coriander leaves. The curry is even better the following day so save some for tomorrows lunch.
Read it online: https://www.lenah.com.au/recipes/wallaby-and-chickpea-curry