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Heat ghee in a large heavy-based saucepan with a lid over medium-high heat. Add the onion, garlic, ginger and chilli, and cook, stirring, for 4-5 minutes until softened and golden. Season. Add the spices and cook for 1 minute or until fragrant.
Add the chopped kangaroo and cook for 3-4 minutes, stirring, until browned all over. Add the tomato paste, stir to combine, then add the stock. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes. Remove the lid and cook for a further 30 minutes or until the kangaroo is tender and the curry has reduced. Stir through the chickpeas, spinach and yoghurt and cook for a further 2-3 minutes until the spinach has wilted.
For the flatbreads, place flour, yoghurt, 1 tsp salt flakes and ¼ cup (60ml) warm water in a large bowl and mix to combine. Turn out onto a lightly floured surface and knead until smooth. Divide into 4 balls and, working with 1 piece at a time, roll out on a lightly floured surface to about 5mm thick. Brush with extra ghee and sprinkle one side with macadamia. Using a rolling pin, roll over the dough to stick the macadamia to the dough.
Heat a large frypan over medium-high heat. Add the flatbreads, 1 at a time, and cook for 2 minutes on each side or until golden.
Scatter roasted macadamias over the curry and serve with flatbreads and extra yoghurt.