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Measurements
      Title: Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree
 Categories: Australian, Meats
      Yield: 6 Servings
 
    600 g  Kangaroo fillet, trimmed and
           -cubed
      2 ts Coriander seeds, roasted and
           -ground
      1 ts Black pepper, freshly ground
      2    Medium-sized eggplants
      1 ts Garlic cloves, minced
     25 ml Lemon juice
      1 tb Tahini
    1/2 ts Sea salt
     50 g  Yoghurt, plain
      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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