MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Stir-Fry w/Pomegranate & Yoghurt
Categories: Lamb/mutton, Fruits, Dairy, Vegetables, Nuts
Yield: 4 Servings

2 ts Cumin seed
1 ts Coriander seed
1 1/2 lb Boneless leg of lamb; thin
- sliced against the grain
1 ts Paprika
4 cl Garlic; fine chopped
1 tb Red wine vinegar
4 tb Olive oil; divided
Salt & fresh ground pepper
1/2 c Plain Greek yogurt
1 md Red onion; in 1/2" wedges
Cooked rice (for serving)
1/4 c Pomegranate seeds
2 tb Chopped pistachios
Fresh oregano, mint, and/or
- cilantro leaves (for
- serving)

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.

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

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.

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.

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

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

by Dawn Perry

Bon Appétit | March 2014

Yield: Makes 4 servings

MM Format by Dave Drum - 12 February 2014

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