Kangaroo meat is very lean and makes a healthy alternative to other red meat
The kangaroo, often fondly referred to as a roo, is synonymous with Australia.
There are many who have reservations or doubts about consuming kangaroo meat. But the fact is it is healthy, delicious and a very sustainably sourced protein in this country.
The government exercises very strict control over this industry and not all species of kangaroos are killed for meat.
Affordable and easily available in most supermarkets, this is an ideal protein to incorporate into your diet. Kangaroo meat is very lean and hence makes a healthy alternative to other red meat. Being lean also means that requires much less cooking time.
The options are plenty when it comes to cooking roo meat and there are several Indian meat recipes that can be made substituting kangaroo meat, like your regular Sunday curry, vindaloo or rogan josh.
The inspiration for this dish comes from the famous meat samosas that are not only popular in the Indian subcontinent but also in some Middle Eastern and African countries. A little twist on the classic makes it healthier and quicker.
There is no deep frying involved in making Spiced Kangaroo Triangles. And to make the process faster (which also helps if you are making a large batch for a party), we are using store bought puff pastry sheets which when baked gives a deliciously flaky and crunchy exterior in which the spiced mince is encased.
The spiced mince inside is filled with classic Indian flavours from the garlic, ginger and spices including turmeric, red chilli and coriander.
If you can’t handle the idea of roo meat, you may replace kangaroo mince with any other mince of your choice such as chicken, lamb or beef, or try out a vegetarian version like spiced potatoes or ricotta and spinach.
Spiced Kangaroo Triangles
Note – Makes about 30 triangles
1 kg kangaroo mince
3 medium red onions; finely chopped
3 garlic cloves; grated
1 tbsp ginger; grated
3 green chillies; finely chopped (adjust for heat preferences)
½ tsp turmeric powder
¾ tsp red chilli powder
1 tbsp coriander powder
½ tsp roasted cumin powder
Salt, to season
2 tbsp coriander leaves; finely chopped
1 tbsp mint leaves; finely chopped
3-4 tbsp vegetable oil
Puff pastry sheets (each pastry sheet makes 4 triangles)
1 egg beaten; for egg wash
White sesame seeds; for garnish
In a large pan, fry the mince till it has browned well. If the pan is small, brown meat in batches on high heat so that the mince does not stew in its own juices. Remove and keep aside.
Heat oil in the same pan and add the onions; sauté for 2-3 minutes on medium heat and then add the ginger, garlic and green chillies. Sauté till the onions are light brown, reduce heat and add all the spice powders.
Season with salt, add the mince and mix well to combine. Finish off with the coriander and mint leaves. Remove and allow to cool completely.
In the meantime, thaw the frozen pastry sheets.
Preheat the oven to 200°C (fan forced oven) and line an oven proof tray with baking paper.
Cut each pastry sheet into 4 equal squares.
Place about 2 tbsp of the meat mince in the centre of each square. Brush egg wash on all the four sides of the square and fold diagonally to form a triangle. Press lightly at the edges and place on the baking tray. Repeat for all others.
Finally, brush egg wash on the top surface of the triangles and sprinkled with sesame seeds.
Bake for about 12-13 minutes or until the triangles are golden brown on the surface.