Yesterday, it was realized that @stitchybitch hasn't had Kangaroo since her arrival in Oz!

She had Roo jerky in Melbourne, but that is nothing compared to the actual cut of meat!

We wandered down to the local grocery store to pick some up and decided on making Kangaroo Korma. Because alliteration is fun, and curry is delicious. Also, because @dunstuff can't eat anything spicy and this was by far the mildest available.

While in the store the maths were done and it was by far cheaper, and faster, to buy a premade Korma sauce. Stitchy really wanted to make it from scratch but everyone was ravenous. The meal must be quick!

$10 got us a package of three nice cuts of Kanga steak! The cubed meat seemed to be lower quality so this was purchased and we cut it up ourselves!

She commented that it kind of smells like "buttery lobster" raw. I never made this connection, but it isn't entirely wrong.

And the cooking began!

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First step:

Take a blurry picture of onions beginning to be sauteed in butter.

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Second step:

Take an even blurrier picture of steak being browned because Stitchy was freaking out that she would overcook it.

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Third step:

Forget to take pictures because everything smells so good. Have a picture of a Kangaroo as an apology.

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Fourth step:

NOMNOMNOM!

Stitchy presented hers very nicely.

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I, however,

Wanted in my face immediately. I refuse to stop stirring my food for man or picture alike!

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It came out really good for her first time cooking Roo!

There was enough to feed three people large servings AND enough to put in our ramen today! Forget adding eggs to upgrade ramen. Kangaroo Korma is by far the best upgrade! (And there is still another serving or two left in the fridge!)

All in all, each huge serving ending up costing $2.78AUD each!

Here is the "recipe":

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Kangaroo Steak cut into strips or cubes
Premade curry sauce of your liking
Two medium onions, cut into large pieces
Butter

Rice (we used long grain white)
Coconut cream

• Cut Kangaroo into uniform pieces, set aside, and sautee onions in butter until they just begin to go translucent.

• remove onion from pan, leaving behind the butter. Reduce heat to medium-high and lightly brown meat, turning frequently until all sides have colored.

• move onions and meat to large saucepan, adding your curry sauce. At this point, we also added coconut cream. (about a quarter of a can) You can do this if you think your curry will be too hot, otherwise, you shouldn't need it!

• allow it to bubble, but not boil(!) for 30 minutes.

• In the last 15 minutes, prepare your rice according to the package! We added coconut cream to that as well to give the rice a little flavor!

And it is even better the next day while the flavors marry in the fridge! So try to save some to put in your ramen the next day! (Trust us! You'll love it!)

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We hope you like what we brought to the blockchain today! Please leave your comments and feedback in the comments, we love to hear it!

Stay tuned to our page for Microscopic Mondays, drone shenanigans, poetry, 360 VR footage, 3D prints, and the occasional chuckle!

Much love, @sammosk and @stitchybitch! <3