That's good for the sauce, but you need the fat content to get the spices to go into the meat.I don't really understand all the Science of it, but I heard a scientist say it once on television and he had a beard and a white coat and everything.
(,
Mon 12 Oct 2009, 20:47,
archived)
If you're after fat content, coconut has much more than yoghurt.I think it's the acid in the yoghurt that helps, but I may be wrong.
(
my other username is a porsche , posting shit pictures so you don't have to,
Mon 12 Oct 2009, 20:54,
archived)