Satay Kangaroo

Name: Satay Kangaroo
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

10 ingredients

5 steps

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.