INGREDIENTS

454 grams of ground Kangaroo meat
2 tablespoons of vegetable or olive oil
1 red onion, chopped
1 teaspoon cumin seeds
1 teaspoon of brown mustard seeds
1 tablespoon of medium curry powder
100 grams of red or green lentil or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml of vegetable stock
400 grams of chopped tomato
400 gram can of chickpeas, drained
1/4 small bunch of cilantro
natural yoghurt and naan bread to serve

METHOD

1. Heat the oil in a large pan and add the ground kangaroo
2. Brown the grounds then add the onion and cook for a few minutes until softened . Add the spices and cook for 1 more minute, then stir in the lentils, sweet potatoes, stock and chopped tomatoes. 
3. Bring to a boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. Add the chickpeas, and heat through. 
4. Season with salt, sprinkle with cilantro, and serve with seasoned yoghurt and naan bread.