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
- Heat the oil in a large pan and add the ground kangaroo
- 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.
- 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.
- Season with salt, sprinkle with cilantro, and serve with seasoned yoghurt and naan bread.