Kadai Kangaroo

1. 1

   Cut kangaroo into 6 x 4 cm pieces.

2. 2

   Beat to tenderise.

3. 3

   Mix flour, semolina and salt on kitchen paper.

4. 4

   Coat each piece well with flour.

5. 5

   Heat oil in nonstick frypan on low-medium heat, brown meat on both sides.

6. 6

   Cook meat for 2-3 minutes, turning once.

7. 7

   Do NOT overcook as overcooked kangaroo turns leathery!

8. 8

   Place meat on serving dish, spoon over with prepared sauce (piping hot).

9. 9

   Serve garnished with fresh coriander.

10. 10

    To cook ahead: Coat meat for 8-12 hours ahead and refrigerate in sealed container.

11. 11

    Prepare sauce of your choice, freeze for up to 4-6 weeks, thaw in fridge.

12. 12

    Heat and spoon over on cooked meat.

13. 13

    Cook meat just before serving.

14. 14

    Great for BBQs.

No additional tips available.