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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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:
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 |
Directions:
1. 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.
2. Heat oil in wok over medium temperature and stir-fry onions until soft.
3. 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.
4. Add sauce and bring to a boil.
5. Serve over fried rice or a salad.
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