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Lamb Curry

Make this complete meal, ideally suited for entertaining or a luscious Sunday supper—all in just one pan. The redolent and richly flavored stew can be made in advance and reheated; the naan should be grilled just moments before it is served.


Recipe Details

  • Yield: 4 Servings
  1. Heat 1 tablespoon of the oil in the Anolon Advanced square 7-Qt square Casserole over medium heat. Toss the lamb with 1/2 teaspoon of the salt and add half the meat to the pan. Cook, turning occasionally, until lightly browned, 4-5 minutes. Transfer to a plate. Repeat with the remaining lamb.
  2. Heat 1 tablespoon of oil in the casserole. Stir in the onion, ginger and garlic and cook until starting to soften, 2-3 minutes. Add the garam masala, cumin, coriander, turmeric, mustard seeds and cayenne pepper; cook, stirring, until very fragrant, 15-30 seconds. Stir in the lamb and any juices that have accumulated on the plate, the tomatoes, tomato paste and heavy cream; bring the mixture to a simmer, cover, reduce the heat to medium-low and cook until the lamb is tender and sauce thickens, about 1 hour 15 minutes, stir occasionally.
  3. Flip the grill pan lid over and set it over medium heat until very hot. Brush the naan with the remaining 2 teaspoons of oil. Add to the grill pan and cook until marked and toasted, about 1 1/2-2 minutes per side. Serve with the lamb curry.

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