I had to do this recipe. I like the rhyme just too much! Vindaloo is a hot curry though, whichever way you look at it. You can reduce the chili and pepper a little bit in this recipe, but if you don’t like spicy food, probably best to go for a different curry entirely than to try to mellow it out too much.
The pomegranate sauce is the star. It tastes really good, and it doesn’t so much mask the kangaroo as outshine it, so it is a good way to introduce kangaroo to your slightly less adventurous friends.
We had our annual extended family get-together last weekend, and I was delegated to bring kebabs for the barbeque. Given my current enthusiasm for kangaroo…
You need a decent food processor for this recipe – nothing fancy, just a real food processor and not a piece of K Mart Chinese junk that looks like a food processor and says food processor on the label, but has working parts made of plastic. (Which incidentally and off the track, always make me think of cargo cult practices).