My F&W
quick save (...)

Coriander-Lamb Nan Pizzas

  • ACTIVE: 30 MIN
  • TOTAL TIME: 35 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.