Heat vegetable oil over medium-high heat. Add kangaroo in small batches and brown on both sides, set aside for later.
Heat the vegetable oil in a large sauté pan over a low heat. Add the onion, cook for 5 minutes, until onion is very soft. Stir in curry paste.
Return browned kangaroo to the pan and pour over 1 cup water. Bring to the boil, reduce heat to low, cover and cook for 1 hour. Add the yoghurt, stirring until well combined, cook for a further 30 minutes or until meat is tender.
To finish, stir in chopped tomatoes, spinach, chickpeas, lemon juice and coriander, stirring until heated through.
Serve the curry garnished with coriander leaves with basmati rice, poppadoms and naan bread.