How to Make It
In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.