lamb curry (with keto naan)

Click here for the downloadable recipe.

INGREDIENTS

Curry

1 tbsp Olive oil

1 small onion, finely diced

1 tomato

450g cubed lamb

1 tin coconut milk

1 tsp curry powder

1/2 tsp tumeric

1 tsp garam masala

Salt for seasoning

1 handful fresh coriander, chopped

Keto Naan

2 cups grated mozzarella cheese

1.5 tbsp Full-fat Greek yogurt

1 large Eggs

1 cup almond flour

0.5 tbsp baking powder

1.5 tbsp Butter

METHOD

Lamb curry

1. Heat large pan over medium heat, add oil and onions and cook until soft (4-5min).

2. Add cubed lamb and cook about 5 min. Add spices and cubed tomatoes and fry for 5 min.

3. Add coconut milk stir well until boiling and cook on low heat, covered for 45 min or until lamb is tender.

4. Serve with fresh chopped coriander and cook for 30min.

Keto Naan

1.  Preheat the oven to 190°C

2.  Line a large baking sheet with parchment paper.

3. Combine the mozzarella and yogurt in a large bowl. Microwave for 2 to 3 minutes, stirring every 30 seconds, until melted Stir again at the end until well incorporated.

4. In a medium bowl, stir together the almond flour, baking powder, and eggs.

5. Working quickly while the cheese is still hot, add the flour mixture to the cheese mixture. Knead with your hands, squeezing through your fingers, until a uniform dough forms.

6. Form the dough into a ball. If it's sticky, chill in the refrigerator for about 15 minutes, just until slightly cool.

7. Cut ball into 4 pieces and shape each piece into a flatbread shape. Bake for about 8-10 min.