Kangaroo Curry - cooking recipe

Ingredients

300 g kangaroo fillets, cubed
1 tablespoon butter
1 medium onion, diced
1 teaspoon garlic, crushed
2 teaspoons curry powder
1 cup coconut milk

Preparation

Melt butter in a saucepan over medium heat and sautee onion and garlic until onion is turning soft.
Add curry powder and cubes of kangaroo meat and toss around for about a minute until it's really lightly browned on the outside.
Add coconut milk and bring back to a boil.
Reduce remperature slightly, stirring occasionally for around 30 minutes until the curry has thickened and the roo is cooked. You want it to be bubbling away, but not boiling hard.
I didn't but if after around 30 minutes it is thinner than you would like stir through a little flour to thicken.
Leave to cool 5 minutes and serve over mashed potatoes.