Kangaroo Rendang (Indonesian-Style Curry)
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Kangaroo braised in coconut milk with Indonesian spices until the sauce caramelizes into a rich, aromatic coating—a lean twist on classic rendang.
Cultural Context
(140 words) Rendang, originally from West Sumatra, is considered one of the world's most delicious foods. This slow-cooked curry, where meat simmers in coconut milk and spices until the liquid evaporates and the meat is coated in caramelized paste, has been enthusiastically adopted in Australia. Indonesian-Australians discovered that kangaroo's lean profile actually works beautifully in rendang—the long cooking time tenderizes the meat while the coconut milk adds the richness that kangaroo lacks. Traditional beef rendang can be greasy; kangaroo rendang is intensely flavorful without heaviness. In Melbourne's Indonesian restaurants, kangaroo rendang has become a specialty that appeals to both traditional tastes and modern preferences for leaner proteins. This recipe represents the beautiful fusion that happens when cultures meet and adapt, creating something that honors both traditions.
2Ingredients
Shopping List
3Cooking Instructions
- Toast coriander and cumin seeds in dry pan for 2 minutes until fragrant, then grind to powder. Blend all spice paste ingredients in food processor with 2-3 tablespoons water until smooth paste forms.
- Heat oil in large, heavy pot over medium heat. Fry spice paste for 8-10 minutes, stirring constantly, until darkened and very fragrant. The paste should smell sweet and aromatic, not raw.
- Add kangaroo chunks and stir to coat completely in spice paste. Cook for 5 minutes, turning pieces to brown slightly.
- Pour in coconut milk and water. Add lime leaves, cinnamon, star anise, tamarind, and palm sugar. Bring to boil, then reduce to lowest possible simmer. Cook uncovered for 2.5-3 hours, stirring every 20 minutes.
- As cooking progresses, coconut milk will separate and liquid will reduce. Continue cooking and stirring more frequently as sauce thickens. In final 30 minutes, stir constantly to prevent sticking.
- Rendang is done when meat is very tender and sauce has reduced to thick, dark paste that coats the meat. The oil from coconut milk should separate and glisten on surface. Taste and adjust seasoning with salt.
- Serve with steamed jasmine rice, cucumber slices, and fried shallots for garnish. The rendang should be intensely flavorful and aromatic.
4Chef's Notes & Pairings
Chef's Notes
- Authentic rendang takes time—don't rush the cooking process. The magic happens in the final hour as sauce caramelizes.
- Stir more frequently as the curry thickens to prevent burning on the bottom.
- Kangaroo shoulder has more connective tissue than rump and becomes especially tender in this preparation.
- The curry paste can be made days ahead and refrigerated or frozen for convenience.
- For traditional Indonesian presentation, the rendang should be quite dry, not soupy.
Wine Pairing
Off-Dry Riesling – German or Australian Riesling with residual sugar balances the intense spices and rich coconut while refreshing the palate.
Nutrition Facts
(per serving) Calories: 485 | Protein: 46g | Fat: 28g | Carbohydrates: 16g | Sodium: 180mg
