Kangaroo Curry

Blender Sauce:

In the blender, put the following:

• 350ml of pureed Tomatoes or half a bottle of Passata
• 1 x Brown Onion
• 1-2 x Chillies
• 4 x Garlic Cloves
  
• 2 x Tablespoons Fresh Ginger
• 2 x Teaspoons of Coriander
• 2 x Teaspoons of Turmeric
• 3 x Tablespoons Curry Powder
• 1 x Tablespoon Garam Masala
• 2 x Teaspoons of Vegetable Stock Powder
  
• 4 x Tablespoons of Olive Oil

Blend thoroughly.

Additional Ingredients:

You'll also need 500g of diced Kangaroo, several diced Potatoes, and several sliced Carrots, a few Bay Leaves, a Cinnamon Quill, and some Beans or Peas. 

Cooking Method:

Put everything in the Pressure Cooker except the beans or peas, then pressure cook for 30 minutes, then let it sit for one hour. Don't open the Pressure Cooker. Don't add any water. The Crockpot keeps all the steam in and can end up like a puddle. Finally, add beans or peas and let them steam until done. 

Cook some rice. I use Basmati. Add Turmeric if you like. 

Serve over the rice. It also goes well with Afghan Garlic Bread, which you toast in the air fryer.