Angove Family Winemakers was founded in 1886 by Dr. William Thomas Angove, an emigrant from Cornwall, England who had moved with his family to a settlement in Australia called Tea Tree Gully, today a suburb of Adelaide, capital of the state of South Australia. Soon after establishing a medical practice there, Dr. Angove began experimenting with using wine as a tonic for his patients, which led to a second career in winemaking. By 1910, Dr. Angove had planted 100 acres of vines and built a winery called St. Agnes. He also pioneered grape-growing in Riverland, a vast region of South Australia that today yields nearly half of Australia’s grape production.
‘Roo Vindaloo (Slow Cooker)
This recipe works wonders on kangaroo meat, but as an all-purpose recipe it can be used just as easily on beef, lamb, pork and chicken for the same tender results. Kangaroo meat is usually cheaper than other meats and has a rich flavour, but because it is extremely lean it is easy to over cook, becoming tough and dry. The good news is that all these factors make it perfect for curries, and combined with a slow cooker you have a foolproof way to guarantee tenderness.
1 kg kangaroo rump (or leg, not fillet)
Approx. 280g jar vindaloo curry paste (e.g., Patak’s, Maharajah’s Choice, etc)
6 potatoes (medium)
400g can tomatoes
6 tablespoons oil (vegetable, canola or olive oil is fine)
2 brown onions
3 cloves minced garlic
1 tablespoon grated ginger
2 sliced red chillies
1 portion Continental Beef Stock Pot jelly OR 2 cubes beef stock
red wine vinegar
Preparation:30min › Cook:4hours › Extra time:2hours marinating › Ready in:6hours30min
Cut the meat into cubes about 1/2 the length of your thumb. Mix 2-4 tablespoons of your vindaloo curry paste with the meat cubes until all the meat is coated. Cover with cling wrap and let it marinate for at least 2 hours, but preferably overnight in the fridge.
Take the kangaroo meat out of the fridge and let it come closer to room temperature over 30 mins or so. While the meat is de-chilling, peel the potatoes then halve them or cut into thirds of equal size. Layer the cut potatoes on the bottom of your slow cooker. Peel the carrots and cut into rounds about the size of your thumbnail. Layer the carrots on top of the potatoes in the slow cooker.
Halve the onions, then slice thinly. Peel the garlic cloves and mince and peel and grate a knob of ginger. Slice the chillies and discard the seeds if you don’t want the curry too hot.
Heat 2 tablespoons of oil in a heavy-bottomed saute/fry pan to a medium-high heat. When the oil is hot, brown half the kangaroo meat for no more than 2 minutes, turning the meat to make sure it is browned evenly. DO NOT CROWD THE PAN WITH ALL THE MEAT AT ONCE. If you do this, a lot of the juices will start to come out of the meat. We want the juices to stay in the meat and be released in the slow cooker. Browning in batches with some space between the meat cubes minimises the “sweating” of juices. Depending on the size of your pan you may need to brown in three batches, heating more oil as necessary. Once browned, put the meat (with all the pan juices) into the slow cooker on top of the carrots.
In the same pan, heat 2 tablespoons of oil over a medium heat. When hot, add the onions to the pan with a good pinch of salt. Stir the onions occasionally and fry until they start to turn from translucent to golden, about 5 minutes.
Clear a small space in the middle of the onions and add the sliced chillies (with or without their seeds), minced garlic and ginger, stirring and frying for half a minute until fragrant.
In another small space in the middle of the pan, add half the bottle of curry paste(3-4tbsp). Stir, mix and fry the curry paste, ginger, garlic and onions for 2 minutes until the curry paste is fragrant.
Add in the can of tomatoes to the pan, and mix well. Mix in 2-4 cap fulls of white wine vinegar to the curry to also cook down.
Fill the empty tomato can with a bit of water (perhaps 1/8th full) and add the Continental Beef Stock Pot portion (or 2 crushed beef stock cubes) to the can. Stir briskly to dissolve and add the stock water to the pan. Mix through until the stock cubes/jelly are completely dissolved, then reduce the heat to medium-low and simmer for 5 minutes to thicken the curry sauce a little.
Take the pan off the heat and pour the curry sauce into the slow cooker over the browned meat. Try to cover all the meat with a layer of curry sauce, as it is the sauce which will tenderise the meat. Do not mix up your slow cooker layers at this stage.
Cover and turn on your slow cooker, and allow to cook for 4 hours on high, 8 hours on low, or 6 hours on “auto”.
At the end of the cooking times above, the vindaloo may look a bit watery as liquid tends to rise to the top during cooking. Gently mix the slow cooker contents so all the vegetables and meat are evenly distributed and the sauce will thicken as it is combined. Depending on how much thicker you want your curry you can continue cooking on high, with the slow cooker half-covered, until your sauce has reached the desired consistency. Note that the sauce will thicken a little further still after cooking, once the slow cooker is turned off.
Serve with hot, fresh, fluffy rice, some mango chutney and some sliced cucumber sprinkled with lemon juice and salt. Accompany with an India Pale Ale.
You can of course substitute beef or lamb instead of kangaroo. If using beef or lamb, choose a good stewing cut like casserole, chuck or gravy, lamb shoulder or lamb leg (all trimmed of fat), and brown each batch for 4 mins.
For a chicken or pork vindaloo use chicken stock/jelly instead of beef, and chicken thigh fillets (thigh-on-the-bone preferably) or pork shoulder (also forequarter or neck). Brown the chicken or pork for 4 minutes.