Kangaroo Rogan Josh with Spinach & Chickpeas

WHAT YOU'LL NEED

• 2 tablespoons olive oil
• 1kg Diced Paroo Kangaroo
• 1/4 cup store bought Rogan Josh curry paste
• 1 cup Greek style yoghurt
• 3 medium truss tomatoes, diced
• 100g baby spinach leaves
• 400g tin chickpeas, drained and rinsed
• 1/4 cup lemon juice
• 1/4 cup chopped coriander leaves

HOW TO COOK IT

1. Heat half the oil over high heat. Add diced kangaroo in small batches and brown on both sides, set aside for later.
   
   
2. Heat the remaining oil in a large sauté pan over a low heat. Add the onion, cook for 5 minutes, until onion is very soft. Stir in curry paste.
   
   
3. Return browned kangaroo to the pan and pour over 1 cup water. Bring to the boil, reduce heat to low, cover and cook for 1 hour. Add the yoghurt, stirring until well combined, cook for a further 30 minutes or until meat is tender.
   
   
4. To finish, stir in chopped tomatoes, spinach, chickpeas, lemon juice and coriander, stirring until heated through.
   
   
5. Serve curry garnished with coriander leaves, basmati rice and naan bread.

NUTRITIONAL INFORMATION

Fat:11.9g

Calories: 323

SHOP PAROO KANGAROO