Back to Recipe Menu

Moroccan kangaroo


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic. Add the paprika, cinnamon and cumin, and mix well. Then add 2 cups stock, stir well and cook for about 20 mins until reduced and thickish, adding more stock as you do so. When almost ready, add a generous grinding of pepper, the lemon juice and 1½ tbsp coriander. Taste for seasoning.
  • Spray the kangaroo with a little oil, season and sear on a lightly oiled ridged grill (or BBQ). When ready, set aside to rest for about 5 mins before slicing.
  • While the meat is cooking, place the water, lemon zest and chilli paste in a pot and bring to the boil. Then pour over the couscous in a bowl and mix well with a wooden spoon. Set aside for about 5 mins, add the remaining coriander and then fluff up.
  • To serve, mound the couscous on individual plates and top with the kangaroo and sauce.


  • 1 tbsp olive oil
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • 1 tspn paprika
  • 2 cinnamon sticks
  • 1 tspn cumin seeds
  • 3-4 cups chicken stock
  • freshly ground salt & pepper
  • juice & grated rind of ½ lemon
  • 3 tbsp freshly chopped coriander
  • 4 x 180 gm kangaroo fillets, trimmed well
  • olive oil spray
  • 2½ cups water
  • 1 tspn chilli paste
  • 2 cups couscous

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm