Lamb Stir-Fry with Pomegranate and Yogurt

I wasn’t a fan of this dish. It’s nice with the lamb and yogurt but I probably won’t make it again.

Lamb Stir Fry

Ingredients

Servings: 4

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • pound boneless leg of lamb, thinly sliced against the grain
  • 1 teaspoon paprika
  • 4 cloves garlic finely chopped
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ½ cup plain Greek yogurt
  • 1 medium red onion, cut into ½” wedges
  • Cooked rice (for serving)
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped pistachios
  • Fresh oregano, mint, and/or cilantro leaves (for serving)

Preparation

active: 25 min total: 35 min
  • 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 Tbsp. oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.
  • Whisk yogurt and 1 Tbsp. water in a small bowl; season with salt and pepper.
  • Heat remaining 2 Tbsp. 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.
  • Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ 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.
  • Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

 

~ by accordingtoleanne on October 24, 2015.

2 Responses to “Lamb Stir-Fry with Pomegranate and Yogurt”

  1. Looks Yummy! I used pomegranate in my latest recipe too heheh 🙂

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