Kangaroo curry with macadamia flatbread

Name: Kangaroo curry with macadamia flatbread recipe
Yield: 4
Ingredients: 2 tbs ghee, plus extra to brush; 2 onions, finely chopped; 4 garlic cloves, crushed; 5cm piece (25g) ginger, finely grated; 2 long green chillies, finely chopped; 4 cardamom pods; 1 tsp fennel seeds; 1 cinnamon quill; 1 tbs garam masala; 1 tsp turmeric; 2 tsp sweet paprika; 1 kg diced kangaroo leg (available at select supermarkets and butchers); 2 tbs tomato paste; 1 1/2 cups (375ml) chicken stock; 400g can chickpeas, drained and rinsed; 1 bunch (about 300g) English spinach, washed, roughly sliced; 1/4 cup (70g) Greek-style yoghurt, plus extra to serve; 50g roasted macadamias, chopped, to serve; 1 1/3 cups (200g) self raising flour; 150g Greek-style yoghurt; 50g roasted macadamias, roasted, finely chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 09, 2021

Colin Fassnidge and Anthony Puharich serve up a curry with kick using kangaroo and pantry staples. Macadamia flatbread keeps things true blue.

2 tbs ghee, plus extra to brush
2 onions, finely chopped
4 garlic cloves, crushed
5cm piece (25g) ginger, finely grated
2 long green chillies, finely chopped
4 cardamom pods
1 tsp fennel seeds
1 cinnamon quill
1 tbs garam masala
1 tsp turmeric
2 tsp sweet paprika
1 kg diced kangaroo leg (available at select supermarkets and butchers)
2 tbs tomato paste
1 1/2 cups (375ml) chicken stock
400g can chickpeas, drained and rinsed
1 bunch (about 300g) English spinach, washed, roughly sliced
1/4 cup (70g) Greek-style yoghurt, plus extra to serve
50g roasted macadamias, chopped, to serve

Macadamia flatbread

1 1/3 cups (200g) self raising flour
150g Greek-style yoghurt
50g roasted macadamias, roasted, finely chopped

Method

1.

Heat ghee in a large heavy-based saucepan with a lid over medium-high heat. Add the onion, garlic, ginger and chilli, and cook, stirring, for 4-5 minutes until softened and golden. Season. Add the spices and cook for 1 minute or until fragrant.
2.

Add the chopped kangaroo and cook for 3-4 minutes, stirring, until browned all over. Add the tomato paste, stir to combine, then add the stock. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes. Remove the lid and cook for a further 30 minutes or until the kangaroo is tender and the curry has reduced. Stir through the chickpeas, spinach and yoghurt and cook for a further 2-3 minutes until the spinach has wilted.
3.

For the flatbreads, place flour, yoghurt, 1 tsp salt flakes and 1/4 cup (60ml) warm water in a large bowl and mix to combine. Turn out onto a lightly floured surface and knead until smooth. Divide into 4 balls and, working with 1 piece at a time, roll out on a lightly floured surface to about 5mm thick. Brush with extra ghee and sprinkle one side with macadamia. Using a rolling pin, roll over the dough to stick the macadamia to the dough.
4.

Heat a large frypan over medium-high heat. Add the flatbreads, 1 at a time, and cook for 2 minutes on each side or until golden.
5.

Scatter roasted macadamias over the curry and serve with flatbreads and extra yoghurt.