There's a bit of faith required here. This dish is much tastier than it looks. Trust me.
It looks like a pile of chopped brown stuff with the occasionally green coriander leaf and a few pieces of fried eschalot. What you have to imagine is the richness of kangaroo, the sweet unctiousness of coconut oil and the marriage of garlic, chilli, soy sauce and palm sugar - with chopped coriander and a couple of tablespoons of fried eschalot added before serving. So good I want to cook it again. Now.
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