I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and baked at 350 for 45 min. The flavor is good, but it is not attractive due to the yogurt separating into a grainy curds and whey.
I now have a lot of leftovers, and am thinking if I can fix the texture of the sauce, the kids would be more enthusiastic about eating it. Is there anything to salvage this huge pot of tasty food? Thanks.