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)

200gr plain yoghurt

1kg diced potato

1 x 410gr can crushed tomatoes

1 juiced lime

2 tbsp. tomato paste

100gr English spinach

• Combine coriander, cumin, yoghurt and lime in a large bowl, add kangaroo and mix well.

• Cover and place in fridge for 2-4 hours or overnight, if possible.

• Heat oil and cook garlic and onions until soft.

• Stir in kangaroo mixture, potatoes, crushed tomatoes, tomato paste and seasoning.

• Bring to a slow boil.

• Reduce to simmer for 1-1 ½ hours or until tender.

• Check seasoning and add spinach, simmer for 3-5 minutes or until spinach has wilted.

• Serve with rice or Nann bread and enjoy.