Ingredients for 4 people
Curry: 600g of minced lamb-1 clove of garlic-1 onion- 1 tbs of tomato purée- 1 tbs of grated fresh ginger-1 tbs of coriander powder-1 tbs of cinnamon-2 tsp of cardamon-2 tsp of turmeric-1.5 ctsp of ground cloves-2 tsp of ground cumin-200ml of cream-fresh coriander -150ml of water.
Cloud breads: 3 eggs-salt, ½ tsp of baking powder-100g Philadelphia-1/2 tbs of psyllium husk. Blond and black sesame seeds.
Yoghurt sauce :300ml Greek yoghurt-10 cherry tomatoes-1/2 cucumber-2 tbs fresh mint-1 green lemon-1 clove of garlic-pepper-salt
Fry the minced meat, add the garlic, ginger and onion and simmer for a few moments. Add the tomato and all the spices, the cream, 150ml of water and simmer for 20 minutes on low heat.
Cloud bread: Beat the egg whites with the baking powder and salt. In another dish beat the yolks, the Philadelphia and add the psyllium. Gently mix the two together. Place 6 rounds of this mixture on baking paper and garnish with black or blond sesame seeds. Cook for 30 min at 150°C. For the sauce, cut the tomatoes and cucumber into cubes. Chop the garlic and mint. Mix all the ingredients together with the lime juice. Serve the curry with the cloud breads and the yoghurt sauce. Garnish with fresh coriander.
