Kangaroo, Potato & Spinach Curry


  • 1kg kangaroo strip loin, (diced)
  • Salt and pepper
  • 2 tbsp. ground coriander
  • Vegetable oil
  • ½ tbsp. ground cumin
  • 2 brown onions, (diced)
  • 1 tbsp. ground turmeric
  • 2 cloves garlic, (crushed)
  • 200g plain yoghurt
  • 1kg diced potato
  • 1 x 410g can crushed tomatoes
  • 1 juiced lime
  • 2 tbsp. tomato paste
  • 100g English spinach


  1. Combine coriander, cumin, yoghurt and lime in a large bowl, add kangaroo and mix well.
  2. Cover and place in the fridge for 2-4 hours or overnight, if possible.
  3. Heat oil and cook garlic and onions until soft.
  4. Stir in kangaroo mixture, potatoes, crushed tomatoes, tomato paste and seasoning.
  5. Bring to a slow boil.
  6. Reduce to simmer for 1-1 ½ hours or until tender.
  7. Check to season and add spinach, simmer for 3-5 minutes or until spinach has wilted.
  8. Serve with rice or Nann bread and enjoy.

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