500g of diced Kangaroo (any leg cut)
1 large Onion, peeled and roughly chopped
1 teaspoon Cumin seeds
2 teaspoon Black Mustard Seeds
6 Garlic Cloves (peeled and crushed)
15gm fresh Ginger
4 whole Cloves
1 inch Cinnamon stick
6-8 black Peppercorns
3 tablespoonsVegetable oil
6-8 Curry leaves (dried or fresh)
450gm chopped tinned Tomatoes (without juice)
half teaspoon Tumeric powder
Salt to taste
2-3 sprigs Coriander
1-2 teaspoon Chilli powder
Grind all ingredients in a blender or in a mortar and pestle (excluding tomatoes, onions and use only half the amount of vinegar at this stage) until it forms a thick paste.
In a large bowl mix roo with the paste, cover and set aside for 15-20 minutes.
Heat oil in a pan, fry onions for 2-3 minutes, add meat and fry until browned, then followed by adding tomatoes, stirring until tomatoes are completely broken up.
Keep frying on low heat until the oil separates from meat (oil will come to the top).
Add remaining vinegar, cover and simmer for 40-50 minutes, until meat is tender.
Water may be added if necessary, although sauce should be fairly thick.
Serve with rice and garnish with coriander.