Satay Kangaroo

• 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

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.

chunky peanut butter, water, garlic, chili, turmeric, cumin, coriander, oil, onion, kangaroo fillets

Taken from www.food.com/recipe/satay-kangaroo-259077 (may not work)