Lamb Stir-Fry with Pomegranate and Yogurt
A flavorful Middle Eastern-inspired stir-fry combining tender lamb with aromatic spices, topped with tangy yogurt, fresh pomegranate seeds, and crunchy pistachios. Served over rice with fresh herbs, this dish offers a perfect balance of textures and flavors.
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.
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.
Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.
2 min
- 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.
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.
Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.
5 min
- 6.
DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.