Tazmanian Devil Curry

Ingredients:

• 500g diced kangaroo meat
• 2 Tazmanian mountain peppers
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 400ml coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• Salt and pepper to taste

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onions and minced garlic, sauté until fragrant.
3. Add the diced kangaroo meat and brown on all sides.
4. Stir in the curry powder and Tazmanian mountain peppers.
5. Pour in the coconut milk and bring to a simmer.
6. Add the sliced red bell pepper and season with salt and pepper.
7. Cover and let it simmer for 30 minutes, stirring occasionally.
8. Serve hot over steamed rice.