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.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (80%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 15.9mg||5 %|
|Sodium 100.4mg||3 %|
|Potassium 220.2mg||6 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.9g|
|Protein 4.5g||6 %|
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Calories per serving: 205
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