Lamb Stir-Fry with Pomegranate and Yogurt

Ingredients

• •2 teaspoons cumin seeds
• •1 teaspoon coriander seeds
• •1½ pounds boneless leg of lamb
• •1 teaspoon paprika
• •4 cloves garlic
• •1 tablespoon red wine vinegar
• •4 tablespoons olive oil
• •to taste Kosher salt and pepper
• •½ cup plain Greek yogurt
• •1 medium red onion
• •2 cups cooked rice
• •¼ cup pomegranate seeds
• •2 tablespoons chopped pistachios
• •2 tablespoons fresh oregano
• •2 tablespoons mint
• •2 tablespoons cilantro leaves

Cooking Instructions

1. 1.

   Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.

   16 min

2. 2.

   Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.

   2 min

3. 3.

   Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

   15 min

4. 4.

   Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

   6 min

5. 5.

   Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

   5 min

6. 6.

   DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.