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 x Pound of Tomatoes 1-2 x Chillies 4-6 x Garlic Cloves
2 x Tablespoons Fresh Ginger 2 x Teaspoons of Coriander 2 x Teaspoons of Turmeric 43 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 two500g of diced Kangaroo, several diced Potatoes, and several sliced Carrots.Carrots, I'm often cooking for seven. So, adjust accordingly. Aa few Bay Leaves, a Cinnamon Quill, and some Beans or Peas. 

Cooking Method:

Put everything in the Crockpot except the beans or peaspeas, and slow cook for 4 hours orthen pressure cook for about 30 minutesminutes, andthen let it sit for anotherone 30 minutes.hour. Don't open the Crockpot. Don't add any waterwater.  - theThe 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.