Tomato Sauce

• For the tomato sauce, puree tomatoes in a blender, then transfer to a saucepan, and bring up to a simmer over medium heat
• Meanwhile, toast spices in a frying pan over medium heat. Transfer spices to a mortar and pestle, except cinnamon, and pound until finely ground. Add all spices to pan with tomatoes, and stir to combine.
• Heat oil in a frying pan over medium-high heat. Cook eschalots for about 5 minutes until golden, stirring regularly.
• Add eschalots and dates to tomato mixture, and reduce heat to low. Simmer for about 5 minutes to allow flavours to infuse. Season to taste with salt. Transfer mixture to a blender, discarding cinnamon, and puree until smooth. Season to taste. Set aside and keep warm, reheating before serving, if necessary.

Kangaroo

• Heat a frying pan over medium-high heat. Drizzle kangaroo with olive oil and season with salt. Cook kangaroo for about 4 minutes each side until medium rare or until cooked to your liking. Remove from pan, season with salt and sumac, then set aside to rest for 5 minutes.
• Meanwhile, for the herbed yoghurt, combine yoghurt, coriander and mint in a bowl. Season to taste with lemon juice and salt. Set aside.
• To serve, divide tomato sauce among plates. Slice kangaroo and place on top of tomato sauce. Garnish with nuts, pomegranate seeds and herbs, and serve with herbed yoghurt to the side.