Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap the naan in foil and warm in a 250 degrees oven. In a large skillet, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 7 minutes. Add the scallion whites, curry paste and ginger and cook, stirring, for 30 seconds.

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  • Crumble the lamb into the pan, season with salt and pepper and mix well. Cook, stirring occasionally, until the meat is just cooked through, about 3 minutes. Stir in the yogurt and peas and gently simmer until warmed through, about 5 minutes. Stir in half of the scallion greens. Top with the remaining scallion greens and serve with the warm naan.

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