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A fillet of kangaroo with a lemon, coriander & black pepper spiked sauce


  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic and onion until tender, regularly stirring. 
  • Add the cinnamon, cumin seeds, pepper and paprika. Mix well and briefly cook to toast the spices. 
  • Then add 1¼ litres stock with a good pinch of salt. Stir and  gently cook for about 30 mins until reduced quite heavily. 
  • Add the lemon juice and coriander. Stir, briefly cook and taste for seasoning. 
  • Sprinkle the kangaroo with a little salt, spray with oil and sear on a lightly oiled, preheated ridged grill (or BBQ) until medium-rare at most. Remove and set aside to rest for a few minutes, before slicing on the diagonal. 
  • Arrange the kangaroo on individual plates, spoon plenty of sauce over the top and serve with sweet potato mash, couscous or rice on the side.


  • olive oil
  • 3 garlic cloves, crushed
  • 1 medium onion, finely chopped
  • 2 cinnamon sticks
  • 1½ tspn cumin seeds
  • 1½ tspn coarsely ground black pepper
  • 1 heaped tspn smoked (or plain) paprika
  • 1½ litres chicken stock
  • sea salt
  • juice of 1-1½ lemons
  • 3 tbsp chopped fresh coriander
  • 4-6 kangaroo fillets, trimmed of all fat & sinew
  • olive oil spray

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.

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