Best 5 Kangaroo Vindaloo Vindaroo Recipes

Tantalize your taste buds with Kangaroo Vindaloo, an exotic fusion dish that harmoniously blends the bold flavors of Indian cuisine with the unique, gamey taste of kangaroo meat. Originating from the vibrant state of Goa, Vindaloo is a fiery curry distinguished by its liberal use of vinegar, resulting in a tantalizingly tangy and spicy gravy. This recipe elevates the classic Vindaloo by incorporating tender kangaroo meat, adding a delightful twist to this beloved dish. Additionally, we present a vegetarian-friendly version, replacing kangaroo meat with a medley of colorful vegetables, ensuring that everyone can savor the delectable flavors of Vindaloo. Both recipes offer a perfect balance of heat and tang, complemented by a symphony of aromatic spices that will transport you to the bustling streets of Goa. So, embark on a culinary adventure and prepare to be captivated by the vibrant tastes of Kangaroo Vindaloo and its vegetarian counterpart.

Check out the recipes below so you can choose the best recipe for yourself!

VINDALOO

Vindaloo image

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. SPICE WARNING!!! Read Spiciness note below.

Provided by Nagi

Categories curries Main

Number Of Ingredients 25

Ingredients

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
1 1/2 tsp salt
6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
2 tsp coriander seeds
3 tsp cumin seeds
4 cloves
4 cardamom pods ((green))
2 tsp cinnamon powder
1/2 tsp black peppercorns
2 tbsp fresh ginger (, roughly chopped)
10 garlic cloves ((yes, 10!))
1 tsp brown sugar
1 tsp fenugreek seeds ((Note 3))
1/4 tsp turmeric powder
7 tbsp white vinegar
2 cups water
50g / 3 tbsp ghee or unsalted butter ((Note 4))
1 onion (, finely chopped (brown, yellow, white))
2 tsp ginger (, finely grated)
4 garlic cloves (, finely minced)
1 1/2 tsp black mustard seeds ((Note 5))
2 tbsp tomato paste
10 curry leaves (, fresh (Note 6))
2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 tbsp coriander/cilantro leaves (, roughly chopped)

Steps:

Salt beef: Toss beef in salt.
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
Preheat oven to 190°C/375°F (170°C fan).
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Add beef: Add beef and curry leaves, stir then bring to boil.
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

KANGAROO VINDALOO - VINDAROO

KANGAROO VINDALOO - VINDAROO image

Categories Beef Game

Yield 4-6 people

Number Of Ingredients 24

Ingredients

500 g Kangaroo fillet - Cut into 3 cm cubes
3 teaspoons Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Mustard Seeds
1 teaspoon Black Cumin Seeds (also called Nigella or Kalanji)
1 teaspoon Black Peppercorns
1 teaspoon Fennel Seeds
2/3 cup White Wine Vinegar
1 tbsp Thick Balsamic Vinegar
2 teaspoon Salt
2 tablespoon Light Oil
Another 2 tablespoon Oil
1 teaspoon Dried Thyme
3 Bay Leaves
1 400g Tin of Chopped Tomatoes
2 Large Onions - Chopped finely
4-5 Cloves Garlic - Chopped finely
2.5 cm Piece of Ginger - Chopped finely
3-4 Medium Red Chillies - Chopped finely
1 Dried Habenaro Chilli - Soaked in hot water for 10-15 minutes and chopped finely.
1 Large Red Capsicum - Chopped finely
1 Large Peach - Pealed and chopped roughly
1 tablespoon Tamarind Paste
2-3 cups Water

Steps:

Prepare all ingredients before starting the cooking process so they're ready to use. Using a large frypan, fry the meat in half the oil over a medium-high heat, turning until sealed on all sides. Do this in batches. Don't crowd the pan, it should fry not stew. Drain the meat on kitchen paper. Don't clean the pan at this point. In another large frypan or a 30 cm pot, heat the remaining oil over a high heat until just smoking. Add the whole spices and bay leaves. Cover and wait for the seeds to stop spitting. About 20 - 30 seconds. Reduce heat to medium-high and add the chopped chillies, onions, garlic, capsicum, ginger and onions. Cook, stirring until soft and well coloured. Add the meat and stir well. Cook for about 5 minutes. Pour the vinegar to the pan used to fry the meat. It should lift the burnt bits. Pour into the main pan, scraping to get all the good bits. Add the remaining ingredients except the water. Cook for a few minutes, and then reduce heat to medium. Add 1 cup of water and bring to the boil. Reduce to a low simmer and cook for 45 minutes to an hour adding the remaining water as required. The sauce should be moist but not watery.

BEEF VINDALOO

Beef Vindaloo image

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Provided by Toast2U

Categories World Cuisine Recipes Asian Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro

Steps:

Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

PORK VINDALOO

Pork Vindaloo image

Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.

Provided by Alex Witchel

Categories dinner, one pot, main course

Time 2h

Yield 6 servings

Number Of Ingredients 18

Ingredients

5 to 10 large garlic cloves, peeled
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder (see note) or red pepper flakes
1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1 inchwide ball of tamarind pulp (see note)
1/4 cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods (see note)
1 teaspoon black mustard seeds, coarsely crushed (see note)
1 cup finely chopped onion
1 large red bell pepper, cut into 1 1/2-inch pieces
Cooked rice for serving

Steps:

In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 37 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN VINDALOO

Chicken vindaloo image

Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

Provided by danone9

Categories Dinner, Main course

Time 45m

Number Of Ingredients 17

Ingredients

4 tbsp vegetable oil
½ tsp flaked cinnamon stick
½ tsp chilli flakes
½ tsp cayenne pepper
1 onion, finely chopped
½ tsp salt
coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
1 tbsp lemon juice
4 boneless, skinless chicken breasts, diced
2 tbsp white wine vinegar
2-3 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp black mustard seeds

Steps:

To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
Garnish with some coriander and crispy onions and serve with flatbreads, if you like.

Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium

Tips:

To make the kangaroo meat more tender, marinate it in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
If you don't have kangaroo meat, you can substitute it with lamb or goat meat.
Use a heavy-bottomed pot or Dutch oven to cook the vindaloo, as it will help to distribute the heat evenly and prevent the meat from burning.
Adjust the amount of chili peppers according to your desired level of spiciness.
Garnish the vindaloo with fresh cilantro leaves and serve it with steamed rice or naan bread.

Conclusion:

Kangaroo vindaloo is a delicious and flavorful dish that is perfect for a special occasion. The tender kangaroo meat is cooked in a fragrant and spicy sauce, and the dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give kangaroo vindaloo a try. You won't be disappointed!