Kangaroo has a great flavour and doesn't need much cooking so I thought I'd try and come up with a quick one pot curry dish that wouldn't overpower it and was nice and creamy. It's still reasonably strong however - if you like really mild curries try a teaspoon of curry powder and a teaspoon of flour instead.
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.
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