Pre-heat a frying pan or wok, add the butter and brown the onion. Add the spices and the fresh chilli, stir well. Add the chopped tomatoes, vinegar and stock, stir and then simmer for 5-10 mins. Turn off the heat and let cool for 10-15mins.
Combine the cottage cheese and diced kangaroo in a casserole dish and mix thoroughly. Add the cooled onion, tomato and spice mixture and stir well.
If you can, place this in the fridge and leave overnight, if you don’t have time that’s ok.
Preheat the oven to 160°C, cover the casserole dish and cook for 2-3hrs.
Serve with brown rice and garnish with fresh coriander