Thick yoghurt sauce

Thick yoghurt sauce

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

I like to serve yoghurt-based sauces with meat because I think the creamy texture and slight sourness complements the richness of many grills and roasts brilliantly. This recipe makes for a fairly thick and creamy sauce. If you want to make it thinner, give it a spin in a food processor.

Ingredients

Quantity Ingredient
1 garlic clove
1/2 teaspoon salt
250g thick natural yoghurt
1 tablespoon mint leaves, chopped
1 tablespoon coriander leaves, chopped
1/2 lemon, juiced

Method

  1. Use the back of a knife to crush the garlic with the salt until you have a smooth paste. Stir into the yoghurt, and add the fresh herbs and lemon juice.
Tags:
Meat
Adrian
Richardson
La
Luna
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