Lamb curry in yogurt sauce
Lamb gives this dish dense protein and a rich flavor, while yogurt makes the sauce softer and slightly creamier without flour or starch. Curry, ginger, and garlic add a vivid aroma and work especially well with fatty meat. The result is a spiced keto dish that is convenient to cook in several portions at once.
Cut lamb (1 kg) into portion-sized pieces and roughly chop cilantro (75 g). Mix curry powder (6 g), ginger (2 g), garlic (2 g), and table salt (5 g).
Heat ghee (30 g) in a deep pot or saute pan and brown the lamb for 8-10 minutes. Pour in water (1.5 l), bring to a gentle simmer, cover, and stew over very low heat for about 1.5 hours until the meat is tender and easily pierced with a fork.
Twenty minutes before the end, add the prepared spices and mix well. Five minutes before the end, add Greek yogurt (400 g) and cilantro, stir gently again, and warm through without letting the sauce boil hard so it stays smooth.
Remove from the heat, let the dish rest for 5 minutes, and serve hot.
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