|1 tbsp||olive oil|
|450 g||lamb — cubed|
|1 tsp||curry powder|
|1/2 tsp||ground turmeric|
|1 tsp||garam masala|
|1 handful||fresh coriander|
|2 cup||mozzarella cheese|
|1.5 tbsp||plain yoghurt|
|1 cup||almond flour|
|0.5 tbsp||baking powder|
Heat a large pan over a medium heat, add oil and onions and cook until soft (4-5 minutes).
Add cubed lamb and cook for about 5 minutes. Add spices and cubed tomatoes and fry for 5 minutes.
Add the coconut milk and cook on a low heat for 30 minutes or until the lamb in tender.
For the keto naan
Preheat an oven to 190 C.
Line a large baking sheet with parchment paper.
Combine mozzarella and yoghurt in a large bowl. Microwave for 2-3 minutes, stirring every 30 seconds until melted. Stir to ensure they are well combined.
In a medium bowl, stir together the almond flour, baking powder and eggs.
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.
Roll the dough into a ball. If it’s sticky chill in the fridge for about 15 minutes.
Divide into 4 pieces and shape each piece into a flatbread shape. Brush with melted butter.
Bake for 8-10 minutes.
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