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This incredible dish is served with with blood orange, olive, Spanish onion and mint salad.
Drain water from dried chillies and place in a food processor with all the ingredients except olive oil.
Add the oil while the processor is running until the mixture has formed a paste.
For smoother consistency, add more oil.
Rub harissa on fillet and grill to medium rare
Mix all together and place in the middle of the plate then slice the kangaroo and fan around the salad.
For more information please visit www.kazbah.com.au
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