• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/4 cup canola oil
2. 2 pounds boneless lamb shoulder, cut into 1-inch pieces
3. Kosher salt
4. 2 onions, thinly sliced (3 cups)
5. 2 tablespoons minced fresh ginger
6. 2 garlic cloves, minced
7. 1 tablespoon plus 1 teaspoon Madras curry powder
8. 1 teaspoon turmeric
9. 1/2 teaspoon cayenne pepper
10. 2 bay leaves
11. One 14-ounce can tomato puree
12. 1 cup plain whole-milk yogurt
13. 2 cups water
14. 1 teaspoon garam masala
15. Cilantro leaves, for garnish
16. Basmati rice and warm naan, for serving

Directions

1. 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.
2. 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.
3. 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.