Directions:
- Melt butter in a saucepan over medium heat and sautee onion and garlic until onion is turning soft.
- Add curry powder and cubes of kangaroo meat and toss around for about a minute until it's really lightly browned on the outside.
- Add coconut milk and bring back to a boil.
- Reduce remperature slightly, stirring occasionally for around 30 minutes until the curry has thickened and the roo is cooked. You want it to be bubbling away, but not boiling hard.
- I didn't but if after around 30 minutes it is thinner than you would like stir through a little flour to thicken.
- Leave to cool 5 minutes and serve over mashed potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 946.78 Kcal (3964 kJ) | ||
| Calories from fat | 458.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.92g | 78% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 986.54mg | 41% | |
| Potassium | 434.08mg | 9% | |
| Total Carbs | 110.2g | 37% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 9.55g | 38% | |
| Protein | 19.44g | 39% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.4mg | 47% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 282.2 Kcal (1182 kJ) | ||
| Calories from fat | 136.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 78% | |
|---|---|---|---|
| Cholesterol | 4.55mg | 5% | |
| Sodium | 294.05mg | 41% | |
| Potassium | 129.38mg | 9% | |
| Total Carbs | 32.85g | 37% | |
| Sugars | 3.35g | 45% | |
| Dietary Fiber | 2.85g | 38% | |
| Protein | 5.79g | 39% | |
| Vitamin C | 2.4mg | 14% | |
| Iron | 2.5mg | 47% | |
| Calcium | 13.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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