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.
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1 tablespoon vegetable oil
1 medium onion, finely chopped
1 large tomatopeeled, seeded and diced
2 bird's eye chilesstemmed, seeded and minced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 pound ground lamb
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon red wine vinegar
Salt and freshly ground pepper
Three 7 1/2-inch nan breads
Extra-virgin olive oil, for brushing
1 cup chopped cilantro
How to Make It
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.
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.
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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