KANGAROO VINDALOO - VINDAROO

Steps:

• Prepare all ingredients before starting the cooking process so they're ready to use. Using a large frypan, fry the meat in half the oil over a medium-high heat, turning until sealed on all sides. Do this in batches. Don't crowd the pan, it should fry not stew. Drain the meat on kitchen paper. Don't clean the pan at this point. In another large frypan or a 30 cm pot, heat the remaining oil over a high heat until just smoking. Add the whole spices and bay leaves. Cover and wait for the seeds to stop spitting. About 20 - 30 seconds. Reduce heat to medium-high and add the chopped chillies, onions, garlic, capsicum, ginger and onions. Cook, stirring until soft and well coloured. Add the meat and stir well. Cook for about 5 minutes. Pour the vinegar to the pan used to fry the meat. It should lift the burnt bits. Pour into the main pan, scraping to get all the good bits. Add the remaining ingredients except the water. Cook for a few minutes, and then reduce heat to medium. Add 1 cup of water and bring to the boil. Reduce to a low simmer and cook for 45 minutes to an hour adding the remaining water as required. The sauce should be moist but not watery.