Name: Lamb curry with keto naan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 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; salt; 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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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
	salt
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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Method:

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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