Lamb curry with keto naan

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 45 mins

Brought to you by Lamb and Mutton SA

By Independent Contributor May 12 2021
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Ingredients (15)

Lamb curry
1 tbsp olive oil
1 small onion
1 tomato
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 large egg
1 cup almond flour
0.5 tbsp baking powder
1.5 tbsp butter
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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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