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Coriander-Lamb Nan Pizzas

  • ACTIVE: 30 MIN
  • SERVINGS: Makes three 7 1/2-inch pizzas
  • FAST

To make this pizza, Jehangir Mehta borrowed the flavors of an old Parsi lamb dish that is typically served as a main dish with rice.

  1. 1 tablespoon vegetable oil
  2. 1 medium onion, finely chopped
  3. 1 large tomato—peeled, seeded and diced
  4. 2 bird's eye chiles—stemmed, seeded and minced
  5. 1 teaspoon minced garlic
  6. 1 teaspoon minced fresh ginger
  7. 1/2 pound ground lamb
  8. 1 teaspoon ground coriander
  9. 1 teaspoon ground cumin
  10. 1 tablespoon red wine vinegar
  11. Salt and freshly ground pepper
  12. Three 7 1/2-inch nan breads
  13. Extra-virgin olive oil, for brushing
  14. 1 cup chopped cilantro
  1. Preheat the oven to 350°. Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring, until translucent, about 3 minutes.
  2. Add the tomato, chiles, garlic and ginger to the skillet; cook for 3 minutes. Add the lamb and cook, stirring, for 6 minutes. Add the coriander, cumin and vinegar and cook over moderate heat for 10 minutes. Season with salt and pepper.
  3. Brush the nan with olive oil and bake for 2 minutes. Spread the lamb on top and bake for 7 minutes. Sprinkle the cilantro over the pizzas and serve hot.


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