Recipe for Kangaroo, Potato and Spinach Curry 
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Yield:
4
Ingredients:
Amount Ingredient
1 kg Kangaroo diced
Salt & Pepper
2 tbl ground Coriander
Vegetable Oil
1 x 2 tbs ground Cumin
2 x diced brown onions
1 tbl ground Turmeric
2 x crushed clv garlic
200 gm Plain yoghurt
1 kg diced potato
1 x 410 g can Crushed tomatoes
1 x juiced lime
2 tbl tomato paste
Instructions:
Instructions: 1. Combine Coriander, Cumin, Yoghurt and Lime in a large bowl, add Kangaroo and mix well.

2. Cover and place in fridge for 2-4 hours or overnight, if possible.

3. Heat oil and cook garlic and onions until soft.

4. Stir in Kangaroo mixture, potatoes, crushed tomatoes, tomato paste and seasoning.

5. Bring to slow boil.

6. Reduce to simmer for 1-1.5 hours or until tender.

7. Check seasoning and add Spinach, simmer for 3-5 minutes or until Spinach has wilted.

Serve with Rice or Nann bread and enjoy!

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