Ulimi wa Kondoo Wet Fry
Lamb Tongue Wet Fry
Yes, keto as served. About 8g net carbs per serving.
What it is
Tender lamb tongue, pre-boiled until incredibly soft, then pan-fried (wet fry style) in a rich, savory sauce. The sauce is made from sautéed onions, fresh tomatoes, garlic, ginger, bell peppers, and a blend of aromatic spices, creating a deeply flavorful and satisfying dish.
Key ingredients
Lamb tongue, red onions, fresh tomatoes, bell peppers (various colors), garlic, ginger, cooking oil (e.g., vegetable oil or ghee), salt, black pepper, curry powder, fresh cilantro.
Optional tweaks
Ensure no flour or cornstarch is used to thicken the 'wet fry' sauce. Confirm no hidden sugars are added to the seasoning or tomato base. Served strictly without starchy accompaniments.
Watch out for
Flour or cornstarch used as thickeners in the sauce. Hidden sugars in seasoning blends or tomato paste. Occasionally, high-carb vegetables like carrots might be added.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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