Ingredients (serves 6–8)

• 2 lbs kangaroo fillet (or beef/lamb as a substitute), cut into strips

• 2 tbsp macadamia oil (or olive oil)

• 2 large brown onions, finely sliced

• 4 garlic cloves, minced

• 2-inch piece ginger, grated

• 2 fresh red chilies, chopped (or to taste)

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1 tsp turmeric

• 1 tsp smoked paprika

• 1 tsp ground wattleseed (optional, adds nutty depth)

• 1 cup bush tomatoes (or cherry tomatoes if unavailable)

• 1 cup coconut cream

• 1 ½ cups beef or kangaroo stock

• ¼ cup macadamia nuts, ground into a paste

• 1 tbsp brown sugar (or honey)

• 1 tbsp lime juice

• Sea salt & cracked black pepper to taste

• Fresh coriander leaves and toasted coconut flakes for garnish

Instructions

1. Sear the Kangaroo

   • Preheat the Platinum Jumbo Skillet over medium-high heat.

   • Add macadamia oil and quickly sear kangaroo strips until lightly browned (do not overcook). Remove and set aside.

2. Aromatic Base

   • In the same skillet, add onions, garlic, ginger, and chilies. Sauté until softened and golden.

   • Stir in coriander, cumin, turmeric, paprika, and wattleseed. Cook until fragrant.

3. Build the Curry

   • Add bush tomatoes and cook down until they begin to break apart.

   • Stir in coconut cream, stock, and ground macadamia paste. Mix well.

4. Simmer with Dome Cover

   • Return kangaroo to the skillet.

   • Cover with the dome lid and reduce heat to low. Let it simmer gently for 30–40 minutes, stirring occasionally.

   • Sauce should thicken and meat should become tender.

5. Finish

   • Stir in brown sugar and lime juice. Adjust seasoning with salt and pepper.

6. Serve

   • Garnish with fresh coriander and toasted coconut.

   • Serve with damper bread, steamed jasmine rice, or flatbreads.