Gluten-Free Lamb Karahi with Cassava Flour Roti
A rich and spicy lamb curry cooked in a karahi (wok). Served with cassava flour roti for a gluten-free alternative to traditional naan.
Ingredients
- about 680 g Lamb
- 2 medium Onion
- 2 tablespoons Ginger-Garlic Paste
- 3 medium Tomatoes
- 3 small Green Chilies
- 3 tablespoons Karahi Masala
- 2 cups Cassava Flour
- 1 cup Warm Water
- 3 tablespoons Oil
- 1.5 teaspoons Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat oil in a karahi or wok over medium heat. Add sliced onions and sauté until golden brown.
- 2Add ginger-garlic paste and sauté for another minute.
- 3Add lamb pieces and cook until browned.
- 4Add chopped tomatoes, green chilies, karahi masala, and salt. Cook until tomatoes are softened.
- 5Add 1/2 cup of water and simmer for 25-30 minutes, or until lamb is tender.
- 6For the cassava flour roti, mix cassava flour with warm water to form a soft dough. Let it rest for 15 minutes.
- 7Divide the dough into small balls. Roll out each ball into a thin cassava flour roti.
- 8Heat a griddle over medium heat. Cook each cassava flour roti until golden brown spots appear on both sides.
- 9Serve lamb karahi hot with cassava flour roti.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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