By Keyma Vasquez
Kangaroo Curry
9 steps
Prep:1hCook:1h
Tarkari de Chivo, or Goat Tarkari, is a hearty and aromatic stew that embodies the mestizaje (mix) of different ethnic groups in the coastal areas of Venezuela, with strong influences from Trinidad and Tobago.
Pieces of goat meat are simmered with an array of vibrant spices, aromatic herbs, and a medley of vegetables. The slow-cooked magic infuses the meat with irresistible amazing rich and complex layers of flavours.
Since I came to Australia I substituted the Goat for Lamb and today (for an even more speedy version) with Kangaroo meat, which leans a similar gamey flavour to the punchy stew. However it can be made with any secondary cut of beef as well.
Updated at: Thu, 17 Aug 2023 03:35:05 GMT
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Ingredients
6 servings
Marinated Kangaroo
1kgkangaroo meat
diced, substitute with goat, lamb, or any other red game meat
curry powder
medium heat
2 sprigsfresh thyme
1garlic clove
minced
0.5lime
2 Tbspoil
salt
to taste
Curry stew
1 Tbspoil
2 Tbspmedium curry powder
heat
4garlic cloves
0.5brown onion
diced
3 sprigsspring onion
chopped
0.5sweet chili
finely chopped, can be red chilli if you want a bit of heat
0.5 bunchcoriander
stalks and roots
washed and chopped, leaves reserved for garnish)
½ cred wine
1red capsicum
small
½ ccherry tomatoes
diced, sub for canned tomatoes
2 Tbsppanela
brown sugar or sweetener of preference
1concentrated beef stock pot
sub for any good quality stock cube or home made stock and replace the water
1 cwater
as needed, to almost cover all the meat
3potatoes
peeled and roughly chopped
Instructions
Step 1
. In a bowl, combine the diced kangaroo meat with curry powder, minced garlic, lime juice, oil, and salt. Give it a good massage and let it marinate in the fridge for at least one hour.
Step 2
2. Heat some oil in a Dutch oven or large saucepan over medium heat. Sear the marinated meat in batches until nicely browned, then set it aside.
Step 3
3. Add the remaining curry powder to the pot and toast it briefly. Then, add the diced brown onion, spring onion, and garlic. Sauté them for a couple of minutes until they become fragrant.
Step 4
4. Throw in the finely chopped sweet chili, red capsicum, and cherry tomatoes, thyme leaves and the coriander stalks and roots (save the leaves for garnish). Sauté everything until the tomatoes start to collapse slightly.
Step 5
5. Deglase the pan with red wine, which adds a touch of acidity and sweetness. Let it simmer for about 10 minutes to allow the veggies to soften and the flavors to meld together.
Step 6
6. Return the seared kangaroo meat to the pot, and add a concentrated beef stock pot (or use any good quality stock cube or homemade stock instead). Top it up with water until the meat is almost covered. Reduce the heat, cover the pot, and let it simmer for 40-45 minutes until the meat becomes tender. Adjust the cooking time depending on the type of meat you're using.
Step 7
7. Uncover the pot and add the potatoes. Continue cooking for another 20 minutes or until the potatoes are fork-tender. If needed, add more water to adjust the consistency. Don't forget to taste and adjust the seasoning.
Step 8
8. Turn off the heat and let the curry rest for around 15 minutes. This allows the flavors to mingle and develop further.
Step 9
9. Pair it with fluffy rice and garnish with fresh coriander leaves.
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