serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 tsp vegetable oil
- 6 kangaroo meat sausages
- 1 brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp Keen’s curry powder
- 1 tbsp plain flour
- 2 cups (500 ml) chicken stock
- 1 tsp sugar
- 1 carrot, thinly sliced into rounds
- 1 cup frozen peas
- Salt and black pepper
- Mashed potato, to serve
Instructions
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the sausages and cook, turning occasionally, until browned on all sides and cooked through. Remove from the pan to a plate.
- Add the onion and garlic to the pan and cook, stirring, until translucent. Add the curry powder, stirring until fragrant. Add the flour to the pan, then, while stirring, gradually add the chicken stock to form a light gravy. Stir through the sugar and carrot and bring to a light simmer.
- Meanwhile, cut the sausages diagonally into 2 cm slices, then add to the gravy with the peas. Simmer until the peas are hot and the sauce thickens. Season to taste with salt and pepper, then remove from the heat.
- Divide mashed potatoes between plates and top with the curried kangaroo sausages and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
