Dried Kangaroo Rendang
A kangaroo dish with and Indonesian twist.
Equipment
- 1 Bowl Non reactive
- 1 Saucepan Medium heavy base
Ingredients
Marinade
- 500 grams kangaroo fillets
- 2 whole shallots diced
- 1 whole red chilli fresh
- 15 mm ginger fresh
- 15 mm langkua fresh or use ginger if unavailable
- 4 cloves garlic fresh
- 100 ml coconut cream tin
Cook
- 100 ml vegetable oil peanut oil works well
- 2 whole shallots diced
- 1 tsp coriander powder
- ½ tsp cumin powder
- 300 ml coconut cream tinned
- 100 ml chicken or beef masterstock normal stock if unavailable
- 1 cup coconut flakes or shredded
- salt to taste
- pepper freshly ground to taste
Serve
- 1 whole lettuce iceberg, shredded
- 1 bunch coriander fresh for garnish
- 1 whole red chilli sliced lengthways and deseeded for garnish
Instructions
Marinade
- Dice the kangaroo fillet into 2cm chunks and place in a non reactive bowl500 grams kangaroo
- Add 2 diced shallots, ginger, langkuas, chilli, garlic and 100ml of coconut cream to a blender and blitz or grind with mortar and pestle.2 whole shallots, 1 whole red chilli, 15 mm ginger, 15 mm langkua, 4 cloves garlic, 100 ml coconut cream
- Pour the paste evenly over the kangaroo fillet and cover for 30mins.
Cook
- Add vegetable oil to a heavy based saucepan and place over medium heat.100 ml vegetable oil
- Add 2 diced shallots and cook until softened.2 whole shallots
- Add the kangaroo and marinade to the saucepan along with the coriander, cumin, salt and pepper.1 tsp coriander powder, ½ tsp cumin powder, salt, pepper
- Add 300ml of coconut cream, stock and bring to the boil, stirring continuously.300 ml coconut cream, 100 ml chicken or beef masterstock
- Lower heat and simmer, covered, until the kangaroo is tender, about 1½ hours.
- Remove the cover and continue cooking over medium heat until the moisture is nearly absorbed.
- Add the shredded coconut and stir thoroughly.1 cup coconut
Serve
- Serve on a bed of shredded lettuce and garnish with coriander and chilli.1 whole lettuce, 1 bunch coriander, 1 whole red chilli
Notes
If shallots are not available, brown onions can be used.
Adjust the number of chillies to taste.
