Kangaroo curry with macadamia flatbread

Ingredients

• 2 tbsp ghee
• 500 g diced kangaroo
• 1 brown onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 long green chilli, thinly sliced
• 4 cm x 3 cm piece ginger, finely grated
• 3 tsp garam masala
• 1 tsp ground turmeric
• 1 - 2 tsp table salt, to taste
• 1 tbsp tomato paste
• 1 ½ cups chicken stock
• 400 ml coconut cream
• 2 potatoes, cut into 3 cm chunks
• 120 g baby spinach leaves
• Steamed rice and coriander, to serve

For the flatbreads

• 2 cups self-raising flour, plus extra for dusting
• 1 cup Greek yoghurt, plus extra to serve with curry
• ½ cup roasted macadamia pieces, very finely chopped
• 1½ tsp table salt
• ¼ cup warm water, as necessary
• Ghee, for frying

Instructions

1. Heat half the ghee in a large heavy-based saucepan. Sear half the kangaroo pieces until browned all over. Transfer to a plate, then repeat with the remaining ghee and kangaroo.
2. Return the pan to the heat with the onion, garlic, chilli and ginger. Cook, stirring, for 3 minutes, or until softened. Stir through the garam masala, turmeric, salt and tomato paste and cook for a further 3 minutes, stirring regularly. Pour in the chicken stock, coconut cream, then add the potatoes and kangaroo to the pan. Bring to a simmer, then cook for 1 ½ - 2 hours, or until the kangaroo is tender. Stir through the baby spinach leaves until just wilted, then remove from the heat.
3. While the curry cooks, make the flatbreads. In a large bowl, combine the flour, yoghurt, nuts, salt and just enough of the water to mix to a thick dough. Divide into four balls. On a lightly floured surface, roll the balls out to thin flatbreads. Heat a little ghee in a large frying pan over medium heat. Individually cook the flatbreads for 2 minutes per side, or until golden and cooked through.
4. Serve the kangaroo curry with rice, flatbreads, a dollop of yoghurt and coriander leaves.

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