Roo-gan Josh (Rogan Josh with Kangaroo)

I love my curries. I like them with a good chili kick, but the missus, well, not so much so we usually have to go with something on the mild side and Rogan Josh is a tasty Indian style curry with not too much heat so not a bad choice for those with chiliphobia.

Well we were out at the block the other day and cooked up a decent batch of curry on the campfire with a little extra hop in it. Rogan Josh with Kangaroo meat. Roo-gan Josh if you like.

Now we’re camping and I don’t have a fully provisioned spice rack out in the bush so Patak’s Rogan Josh curry paste will have to do. Here’s how I threw it together:

  • ~2kg Kangaroo meat (I used a mix of backstrap and rump meat and to be honest I didn’t weigh what I through in but is must have been close to 2kg)
  • 6 carrots, chopped
  • 6 sticks of celery, chopped
  • Half a jar of Patak’s Rogan Josh paste
  • 1.2kg tinned tomato (less if you like, it was a little on the tomatoey side)
  • 4 brown onions sliced
  • salt to taste
  • 1 Eggplant, diced (I didn’t have any Eggplant but I reckon it would be a great addition)
  • natural yoghourt
  • coriander (I didn’t have coriander either but I reckon it’d work nicely)
  • oil

(These quantities served 4 adults and 5 kids with some leftover)

First up get a good fire going with some hardwood that will make for a good coal bed. I actually used some Black Wattle which grows like a weed where we are and has quite hard timber once seasoned which made for a good coal bed that lasted hours.

Chop the carrots and celery, slice the onion and cut the Roo meat into rough cubes, not too small (If you use the Eggplant cube it and at this stage as well). I like to then saute the vege’s and meat in the dutch oven with some of the curry paste and oil to get a little colour on them for extra flavour.

Image

Then throw in the rest of the curry paste and the tomatoes, pop the lid on the dutch oven and leave it to cook on the coals for  3 – 4 hours (I think I left mine for just a tad over 4 hours). Just make sure the fire is not too hot so the bottom does not burn, you don’t really want flames, just hot coals. Once it’s done the Roo meat should break apart nicely in your fingers.

Fry up some poppadums and serve with steamed rice, a dollop of the yoghourt and garnish with some fresh coriander if you have some.

YUM! We were so keen to eat it that I didn’t think to get a photo of the finished product but maybe next time!

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