“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 Nutrition

  • 2 tablespoons chunky peanut butter
  • 3 tablespoons water
  • 1 teaspoon garlic, crushed
  • 1 teaspoon chili, minced
  • 18 teaspoon turmeric, dried
  • 18 teaspoon cumin, dried
  • 18 teaspoon coriander, dried
  • 2 teaspoons oil
  • 12 onion, diced
  • 200 g kangaroo fillets, sliced thinly


  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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