Kangaroo Curry

Blender Sauce:

In the blender, put the following:

• 1 x Brown Onion
• 1 x Pound of Tomatoes
• 2 x Chillies
• 4-6 x Garlic Cloves
  
• 2 x Tablespoons Fresh Ginger
• 2 x Teaspoons of Coriander
• 2 x Teaspoons of Turmeric
• 4 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 a pound or two of diced Kangaroo, several diced Potatoes, and several sliced Carrots. I'm often cooking for seven. So, adjust accordingly. A few Bay Leaves, a Cinnamon Quill, and some Beans or Peas. 

Cooking Method:

Put everything in the Crockpot except the beans or peas and slow cook for 4 hours or pressure cook for about 30 minutes and let it sit for another 30 minutes. Don't open the Crockpot. 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.