Lenah Game Meats Massaman Wallaby Curry
This curry is rich in flavour, mild in spice, and packed full diced wallaby. Beat the cold nights with this tasty winter warmer.
How long will it take?
30 minutes preparation, 2 hours 30 minutes cooking time
What’s the serving size?
Serves 4
What do I need?
- 2 tspb vegetable oil
- 500gm diced wallaby
- 1 cup coconut cream
- 2 tsp massaman curry paste
- 1 cup coconut milk
- 1 cup Massel chicken style liquid stock
- 1/2 cup unsalted roasted peanuts
- 2 medium kennebec potatoes, peeled, cut into 3cm pieces
- 1 cinnamon stick
- 2 bay leaves
- 5 cardamom pods, lightly crushed (see recipe notes)
- 2 tspb brown sugar
- 1 tspb tamarind concentrate (see recipe notes)
- 1 tspb fish sauce
- steamed jasmine rice, to serve
How do I make it?
- Heat oil in a large saucepan over medium-high heat until hot. Add wallaby. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
- Return wallaby and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
- Reduce heat to low. Cover and simmer, stirring occasionally, for 2 to 2.5 hrs hours or until wallaby is tender. Serve with steamed green beans, sprinkle nuts on curry and a glass of your favourite red.
Recipe notes:
- Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available at your local Hill Street store.
- The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.
