Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

600 g Kangaroo fillet, trimmed and 1 ts Garlic cloves, minced
-cubed 25 ml Lemon juice
2 ts Coriander seeds, roasted and 1 tb Tahini
-ground 1/2 ts Sea salt
1 ts Black pepper, freshly ground 50 g Yoghurt, plain
2 Medium-sized eggplants 2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until ready
to cook. Grill the eggplants until skins are black and blistered. Cool
slightly and skin them while still warm. Squeeze out the bitter juices.
Mash the flesh with a large fork gradually adding the garlic, lemon juice,
tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over)
high heat, brushing with oil to keep moist being careful not to toughen the
meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the
meat cubes onto the puree. Serve immediately.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

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