Recipe I found on the Kangaroo Industry Association of Australia’s site. The original recipe didn’t include any quantities so I’ve listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don’t like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love – but if you don’t like a fair whack of peanut butter on toast this probably isn’t the recipe for you.
Ingredients: [‘chunky peanut butter’, ‘water’, ‘garlic’, ‘chili’, ‘turmeric’, ‘cumin’, ‘coriander’, ‘oil’, ‘onion’, ‘kangaroo fillets’]
Quantity of Ingredients: [“2 tablespoons chunky peanut butter”,”3 tablespoons water”,”1 teaspoon garlic, crushed “,”1 teaspoon chili, minced “,”1/8 teaspoon turmeric, dried “,”1/8 teaspoon cumin, dried “,”1/8 teaspoon coriander, dried “,”2 teaspoons oil”,”1/2 onion, diced “,”200 g kangaroo fillets, sliced thinly “]
Number of Servings: 1
Steps: [‘Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.’, ‘Heat oil in wok over medium temperature and stir-fry onions until soft.’, “Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it’s cooked through.”, ‘Add sauce and bring to a boil.’, ‘Serve over fried rice or a salad.’]